FOOD
Quesadillas (Day 2 - Frittata)
Make a delicious veggie-filled quesadilla and find out how to use the leftovers to make a frittata for breakfast the next day!
FOOD
Quesadillas (Day 2 - Frittata)
Make a delicious veggie-filled quesadilla and find out how to use the leftovers to make a frittata for breakfast the next day!
Ingredients
Quesadillas
- 2 tablespoons olive oil
- 1 large onion, small dice
- 1 large zucchini, small dice
- 1 pound mushrooms, small dice
- 2 cups frozen corn, thawed
- 3 sprigs fresh thyme, pulled off the stem
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 4 tortillas
- 1 cup mozzarella
- 1/2 cup marinara sauce
2nd Use: Frittata
- 6 eggs, whisked
- 1/2 cup half-and-half
- 3/4 cup shredded mozzarella
- Salt and pepper, to taste
Steps
Quesadillas
- In a large frying pan, heat the olive oil on high heat. Add in the onion and saute for 6 to 8 minutes until translucent and golden. Add in the rest of the ingredients and cook until vegetables are soft but not mushy. Remove from heat and strain off any excess liquid.
- In a large pan, on medium-high heat add a tortilla. Immediately add 1/4 cup marinara sauce. Add 1/2 cup mozzarella and 1/2 cup of vegetable filling. Top with more cheese and another tortilla and let cook for 2 to 3 minutes on medium heat. Flip and cook on the other side until cheese is fully melted and both sides of the tortilla are golden and crisp.
- Cut into 4 pieces and continue with second quesadilla. Serve immediately.
2nd Use: Frittata
- Preheat oven to 425 degrees.
- Mix 1 to 2 cups of the leftover vegetables from above recipe with the eggs, half-and-half, mozzarella, salt and pepper. Transfer to a large, greased, ovenproof pan and stir to combine until warmed through.
- Flatten mixture out, and transfer to the oven to finish cooking for an additional 20 minutes or until set.