Ingredients
4
4 servings
- •1 teaspoon vegetable oil
- •1 medium zucchini, cut into 1/2-inch pieces
- •2 medium scallions, thinly sliced
- •0.25 teaspoon ground black pepper
- •0.125 teaspoon dried oregano
- •0.125 teaspoon crushed red pepper flakes
- •2 large eggs
- •1 tablespoon water
- •0.25 cup shredded Cheddar cheese
- •0.5 teaspoon salt
- •4 (6 inch) flour tortillas
Instructions
- Heat a 10-inch skillet over medium-high heat. Add oil, then add zucchini, scallions, black pepper, oregano, and pepper flakes. Sauté until vegetables are tender, 3 to 4 minutes. Reduce heat to low, cover, and cook for 2 more minutes.
- Meanwhile, crack eggs into a bowl. Add water and whisk until well combined. Stir in Cheddar cheese and salt.
- Add egg mixture to the skillet and increase the heat to medium. Stir and scramble until eggs are soft-set, 3 to 5 minutes. Remove egg mixture to a plate and wipe the skillet clean with a paper towel.
- Spread 1/4 of the egg mixture onto half of each tortilla. Fold tortillas in half.
- Place the clean skillet over medium-high heat. Add tortillas, two at a time, to the hot skillet and cook until crisp, about 1 minute per side.
Nutritional Facts
Per 4 servings
- Calories: 185
- Carbohydrate: 19g
- Fat: 9g
- Fiber: 2g
- Protein: 8g
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