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Zucchini Breakfast Tortillas

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Light and wholesome zucchini breakfast tortillas filled with tender sautéed zucchini, eggs, and cheese for a fresh and satisfying meal.

Ingredients

  • 1 medium zucchini, grated
  • 4 eggs
  • 4 small flour or corn tortillas
  • 1 tablespoon olive oil or butter
  • 1/4 cup onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup shredded cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Grate the zucchini and squeeze out excess moisture using a clean towel or paper towels.
  2. Heat olive oil or butter in a skillet over medium heat.
  3. Add the chopped onion and cook until softened, then stir in the garlic and cook briefly.
  4. Add the grated zucchini and cook for a few minutes until tender and lightly golden.
  5. In a bowl, whisk the eggs with salt and black pepper.
  6. Pour the eggs into the skillet and cook, stirring gently, until set and combined with the vegetables.
  7. Warm the tortillas in a separate pan or microwave.
  8. Spoon the zucchini and egg mixture onto the tortillas, sprinkle with shredded cheese, and fold or roll to serve.

Notes

  • Add vegetables like spinach, tomatoes, or bell peppers for extra flavor.
  • Use feta or goat cheese for a different taste.
  • Include cooked sausage or bacon for a heartier version.
  • Store leftovers in the refrigerator for up to 2 days.
  • Reheat gently in a skillet or microwave before serving.

Nutrition

Find it online: https://thefamilycooking.com/zucchini-breakfast-tortillas/