Spinach and Cheese Egg Breakfast Quesadilla
A delightful and nutritious breakfast quesadilla filled with scrambled eggs, fresh spinach, and gooey cheese, perfect for any time of day.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Skillet
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 2 large eggs
- 1 cup fresh spinach, chopped
- 1/2 cup shredded cheese (cheddar or mozzarella)
- 2 flour tortillas
- Salt and pepper to taste
- 1 tablespoon olive oil or butter
Instructions
- Heat the olive oil or butter in a skillet over medium heat.
- Whisk together the eggs, adding a pinch of salt and pepper for seasoning.
- Pour the whisked eggs into the heated skillet and gently fold in the chopped spinach. Stir until the eggs are just set.
- Remove the egg mixture from the skillet and set it aside.
- Place one tortilla in the skillet and sprinkle half of the cheese over it. Spread the cooked egg mixture evenly on top.
- Sprinkle the remaining cheese over the egg, then cover with the second tortilla.
- Cook for 2-3 minutes on each side until the tortillas are golden brown and the cheese has melted.
- Cut into wedges and serve warm.
Notes
Best served warm with sour cream, fresh herbs, or salsa. Store leftovers in an airtight container in the refrigerator for up to 3 days.