Spinach and Cheese Egg Breakfast Quesadilla
A hearty and quick breakfast quesadilla filled with fluffy eggs, vibrant spinach, and gooey cheese, perfect for busy mornings or lazy weekends.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Cooking
- 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 the eggs together in a bowl, adding a pinch of salt and pepper.
- Pour the whisked eggs into the heated skillet and fold in the chopped spinach. Stir gently until the eggs are 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 mixture, 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
Serve with fresh salsa, sour cream, sliced avocado, or a simple side salad. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 1g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 300mg