Quesadillas are great for breakfast, brunch, lunch or even dinner. The eggs offer protein, vitamins, minerals and iron. Nowadays, you can even find eggs fortified with Omega-3. I prefer to get eggs that are pasture-raised and/or organic. In addition, this meal will provide the following nutrients:

Broccoli: Folate, Antioxidant, Vitamin A, Vitamins C & E, fiber

Red Pepper: Fiber, Folate, Vitamins A, C and E, Potassium

Collard Greens: Fiber, Vitamins A, C & K, Iron, Calcium, Folate, Protein, Potassium, an antioxidant, contains anti-cancer properties, when eaten raw can assist in detoxifying the body and lowering cholesterol.

I served this to my toddler with yogurt and steamed vegetables. He loved it! The edges can be removed since they seemed to be a bit tough. The quesadillas are also very delicious when combined with guacamole.

Step By Step Instructions:

It makes it easier to assemble the quesadilla when all the ingredients are ready.

Preparation:
-Thoroughly wash 1/2 cup of broccoli florets (about 2 large florets), and half of a red pepper. Small dice the broccoli, red pepper and a 1/4 of an onion. Also mince one garlic.
-Wash the skin of a ripe avocado. Carefully cut the avocado in half and remove the pit. Cut the avocado into slices.
-Grate Monterey Jack Cheese, will need about 1-1 1/2 cups .
-Finely mince 1 collard green, stem removed. Can also use Kale, Spinach or any leafy green
-Crack 2 eggs in a bowl and whisk it with a fork.
-Have 4 tortillas ready.
-2 tablespoons of filtered water, optional, if want the broccoli to be soft.

I like to use Whole Grain Tortillas. This one also contains flax seeds and rolled oats which provides additional nutrients to our meal.

Assembly:

In a pan add 2 tablespoons of extra virgin olive oil over medium heat. Allow the oil to get hot, takes about 1 minute or two.

Add the diced broccoli, red peppers and the onions. Cook, stirring frequently, over medium heat for about 3 minutes.

I wanted the broccoli to be a bit soft, so I added 2 tablespoons of filtered water, gave it a stir, and covered it with a lid to allow it to steam. Let it steam for about 1-2 minutes. Remove the lid and stir.

Add the minced garlic and let it cook until fragrant, for about 30 seconds.

Lower the heat to medium low and add the beaten eggs.

Using a heat proof spatula or a wooden spoon, stir the ingredients together until the eggs are scrambled and cooked through.

Transfer the eggs with the vegetables into a bowl. Set it aside.

Add a tortilla to the pan

Thinly cover it with some of the grated cheese

Add half of the egg/vegetable mixture.

Top that with the sliced avocados from half of an avocado.

Sprinkle with half of the minced collard green or any leafy green

Add another thin layer of the grated cheese. The cheese acts as a glue.

Cover it with the second tortilla. Allow it to cook for a couple of minutes or until the bottom tortilla has golden brown spots. Also ensure the bottom part of the cheese is melted and has adhered to the tortilla.

Carefully run the spatula underneath the bottom tortilla and put your other hand over the top tortilla. Carefully flip the tortilla over and allow that other side of the tortilla to cook until it has golden brown spots and the cheese has melted.

Remove it from the pan, add the third tortilla to the pan and repeat the assembly steps.

When ready to serve, cut the quesadilla in half, in quarters, or in wedges.

Serve it with yogurt, guacamole or with anything you choose.

Enjoy

Recipe

Eggs and Vegetable Quesadilla

Makes 2 Quesadillas

Ingredients:

1/2 Cup of Broccoli Florets, about 2 large florets
1/2 of a Red Pepper
1/4 of an Onion
1 Garlic Clove
2 Eggs
1 Collard Green , or any leafy green
2 tablespoons of Extra Virgin Olive Oil
1-1 1/2 Cups of grated Monterey Jack Cheese
1 Ripe Avocado
4 Tortillas
2 tablespoons of filtered water, optional, if want the broccoli to be soft.

Instructions:

Preparation:
-Thoroughly wash 1/2 cup of broccoli florets (about 2 large florets), and half of a red pepper. Small dice the broccoli, red pepper and a 1/4 of an onion. Also mince one garlic.
-Wash the skin of a ripe avocado. Carefully cut the avocado in half and remove the pit. Cut the avocado into slices.
-Grate the Monterey Jack Cheese, will need about 1-1 1/2 cups .
-Finely mince 1 collard green, stem removed. Can also use Kale, Spinach or any leafy green
-Crack 2 eggs in a bowl and whisk it with a fork.
-Have 4 tortillas ready.

Assembly:

In a pan add 2 tablespoons of extra virgin olive oil over medium heat. Allow the oil to get hot, takes about 1 minute or two. Add the diced broccoli, red peppers and the onions. Cook, stirring frequently over medium heat for about 3 minutes.

Note: I wanted the broccoli to be a bit soft, so I added 2 tablespoons of filtered water, gave it a stir, and covered it with a lid to allow it to steam. Let it steam for about 1-2 minutes. Remove the lid and stir.

Add the minced garlic and let it cook until fragrant, for about 30 seconds.

Lower the heat to medium low and add the beaten eggs. Using a heat proof spatula or a wooden spoon, stir the ingredients together until the eggs are scrambled and cooked through. Transfer the eggs with the vegetables into a bowl and set it aside.

Add a tortilla to the pan. Thinly cover it with some of the grated cheese. Add half of the egg/vegetable mixture. Top that with sliced avocados from half of an avocado. Sprinkle with half of the minced collard green or any leafy green. Add another thin layer of the grated cheese (the cheese acts as a glue). Cover it with the second tortilla. Allow it to cook for a couple of minutes or until the bottom tortilla has golden brown spots. Also ensure the bottom part of the cheese is melted and has adhered to the tortilla.Remove it from the pan, add the third tortilla to the pan and repeat the assembly steps.

When ready to serve, cut the quesadilla in half, in quarters, or in wedges.

Serve it with yogurt, guacamole or with anything you choose.

Enjoy