Breakfast Veggie Pocket
featured in 3 Eggcellent Ways To Start Your Day
These breakfast veggie pockets are a perfect grab-and-go breakfast option that's easy and filling. The flaky puff pastry is filled with eggs, cheese, and veggies, making it a delicious and wholesome breakfast.
Tasty Team
96% would make again
Under 30 minutes
Under 30 minutes
Ingredients
for 1 serving
- 2 teaspoons olive oil
- ½ red bell pepper, sliced
- ¼ cup canned black bean (40 g), drained and rinsed
- ¼ cup frozen corn (45 g), thawed
- ½ small yellow onion, thinly sliced
- 2 eggs
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ cup shredded cheddar cheese (25 g)
- 1 whole wheat tortilla, medium
Nutrition Info
- Calories 645
- Fat 33g
- Carbs 55g
- Fiber 7g
- Sugar 12g
- Protein 31g
Estimated values based on one serving size.
Preparation
- Heat olive oil in a nonstick skillet over medium heat.
- Add the bell pepper, black beans, corn, and onions, and cook until caramelized, about 5 minutes.
- Remove the vegetables from the pan and set aside.
- Reduce heat to low, and eggs, and sprinkle with salt and pepper. Cook, stirring constantly, until barely set, about 2 minutes.
- Place the vegetables, scrambled eggs, and cheese in the center of a tortilla, and fold the sides into the center, completely covering the filling.
- Add the quesadilla, seam side down, to the skillet and cook over medium heat until the outside is toasted and cheese is melted.
- Enjoy!
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