Zucchini Goat Cheese Quesadillas with Caramelized Onions

I have a problem.

It's pretty bad...

I'm 99.99% positive that I'm addicted to Pinterest food.
I could look at that stuff all day!
I love looking at all the amazing recipes out there and dreaming
about having them in my kitchen (or my belly) right this moment.

Now, I just need to figure out how to make my food look that good!

Anyways, during one of my Pinterest perusals, I found this recipe
for Zucchini Goat Cheese Pizza by Diethood.

It looked SO good.
But I didn't have the energy or will-power to make pizza dough.
(It's a rare occurrence that I do!)

So...I decided to take this pizza and turn it into...

A quesadilla!

And this was one dang good quesadilla.

First, you can't go wrong with caramelized onions.
They are so sweet and full of flavor!

And

Second, the goat cheese gets all melty and gooey inside the quesadilla
and simply melts in your mouth with every bite.

Both complement the tender, sauteed zucchini perfectly.

Yum!

Now for a funny/horrifying story...

While I was making said quesadillas, sweet little Kaiya climbed onto a chair
in the kitchen and knocked a cup of water all over the kitchen table...
and onto everything else on the table!

Luckily, my husband's laptop was spared, but tons of papers and other books got wet.
You think I would know by now not to leave cups of water on a table for
a toddler to spill over lots of important things, right?

Apparently I haven't learned that lesson yet. :)

Luckily, this little incident did not result in burnt quesadillas!

And now, for your eating pleasure....

Zucchini Goat Cheese Quesadillas
               with Caramelized Onions

Total Time: 15-20 minutes
Servings: 2 quesadillas
Nutrition (per quesadilla):
Calories (331), Fat (19.5g), Carbs (23.5g), Protein (17.4g), Fiber (2.6g), Sugars (2.8g)
Low sugar, high protein, high calcium, and very high in vitamin B6

Ingredients:

• 1/2 Tbsp. olive oil
• 1/2 red onion, thinly sliced
• 1/2 medium zucchini, chopped
• salt and pepper, to taste
• 1 tsp. minced garlic
• 1/2 c. - 2/3 c. shredded mozzarella cheese
• 1/4 c. crumbled goat cheese
• 2 whole wheat tortillas

Directions:

1. Heat oil in a small skillet over medium heat. Add sliced red onion and sauté until onion begins to appear translucent, about 2 minutes. 
2. Add the chopped zucchini, salt, pepper, and garlic to the skillet and continue to sauté until the zucchini is tender. Remove from heat. Be sure to stir the red onion and zucchini occasionally while they are sautéing so they cook evenly. 
3. Lightly spray a large skillet with non-stick cooking spray and heat over medium heat. Place your tortilla in the skillet and cover one half of the tortilla with half the mozzarella cheese, half the zucchini/onion mixture, and half the crumbled goat cheese. 
4. Fold the tortilla in half and cook until the bottom is golden brown. Flip the quesadilla and cook until the other side is golden brown.
5. Transfer quesadilla to a serving plate.
6. Repeat steps 3-5 with the remaining ingredients to make your second quesadilla.

Enjoy! 

What's your favorite kind of quesadilla? :)

Scrambled Eggs with Roasted Rosemary Sweet Potatoes and Creamy Goat Cheese

I think I have discovered my breakfast for the rest of forever.
(Not really, but close, because I have to get my oatmeal in there as well!).

I really can't think of a time when I have gone out for breakfast and had eggs this good.
Not even IHOP compares (and I love IHOP)!

These are gourmet scrambled eggs.
Just give 20 minutes of your morning to make these and I promise,
your taste buds and your tummy will thank you.

Savory scrambled eggs with a hint of sweet from the sweet potatoes, and some creamy goat-cheesy goodness will have you coming back for seconds, and thirds, and so on...until there is no more.
You may even have to make more. They are that good.

My husband also LOVES these scrambled eggs. They are his favorite way to start the day as a personal trainer. And as a personal trainer, he endorses them as a healthy, nutritious way to start the day!
(Which makes them even better!)

So basically, they taste good and they are good for you!

Okay, enough chit-chat. Let's get to the good stuff here...

Scrambled Eggs w/ Roasted Rosemary Sweet Potatoes and Creamy Goat Cheese

Total Time: 15-20 minutes
Yield: 2 servings
Nutrition (per serving):
Calories (176), Fat (10.1g), Carbs (5.5g), Fiber (1g), Sugars (1.9g), Protein (16.2g)
Packed with Protein & High in Vitamin A (94% daily value)

Ingredients:

• 1/2 large sweet potato, diced
• 2 tsp. olive oil
• 1/2 tsp. dried rosemary
• salt and pepper, to taste
• 3 whole eggs (yolks and whites) 
• 3 egg whites
• splash (about 1/2-1 Tbsp.) of unsweetened vanilla almond milk (or milk of choice)
• 1/8-1/4 c. crumbled goat cheese, for topping
• non-stick cooking spray

Directions:

1. Preheat oven to 400 degrees F. 
2. In a bowl, toss the sweet potatoes with the olive oil, rosemary, salt and pepper. Place sweet potatoes on a baking sheet and bake in the oven for 10-15 minutes, until the sweet potatoes are soft and tender. Make sure to turn the sweet potatoes once during the 10-15 minutes.
3. While the sweet potatoes are roasting in the oven, prepare the egg mixture by whisking together the whole eggs and egg whites in a small bowl. Add the splash of milk and whisk again to combine.
4. Spray small to medium-sized skillet lightly with non-stick cooking spray and heat over medium-low heat. Add 1/2 of the sweet potatoes (set aside the other half for future scrambled-egg-making) and the egg mixture to the skillet and scramble eggs until cooked through.
5. Transfer scrambled eggs from the skillet to a bowl or plate for serving. Sprinkle crumbled goat cheese over the eggs and finally...
6. Dig in! 

I hope you love these scrambled eggs as much as my husband and I do! To save time, try preparing the sweet potatoes the day before you want to use them for these scrambled eggs! :)

For this recipe, I used leftover sweet potatoes from a Sweet Potato Kale Pizza that I made a few days earlier, which I highly recommend making! This helped save some time in making this dish.