Mushroom and Spinach Breakfast Quesadilla
A delicious and hearty breakfast quesadilla filled with sautéed mushrooms, fresh spinach, and melted cheese, perfect for starting your day off right.
Login to save, add to a plan, rate, or make a copy.
Ingredients
Yields 4 servings
- (2 cups) fresh spinach
- (1 cup) sliced mushrooms
- (1 cup) shredded cheese (cheddar or mozzarella)
- (4) large flour tortillas
- (1 tablespoon) olive oil
- (1/2 teaspoons) salt
- (1/4 teaspoons) black pepper
- (1/4 teaspoons) garlic powder
- (1/4 teaspoons) onion powder
- (4) large eggs
Instructions
- 1
In a skillet, heat 1 tablespoon of olive oil over medium heat.
- 2
Add 1 cup of sliced mushrooms to the skillet and sauté for 5 minutes until softened.
- 3
Add 2 cups of fresh spinach, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, 1/4 teaspoon of garlic powder, and 1/4 teaspoon of onion powder to the skillet. Cook for another 2-3 minutes until spinach is wilted.
- 4
In a bowl, whisk together 4 large eggs and pour them into the skillet with the vegetables. Stir gently until the eggs are fully cooked, about 3-4 minutes. Remove from heat.
- 5
Lay out 4 large flour tortillas on a flat surface. On half of each tortilla, sprinkle 1/4 cup of shredded cheese.
- 6
Divide the mushroom and spinach mixture evenly among the tortillas, placing it on top of the cheese.
- 7
Fold each tortilla in half to create a quesadilla.
- 8
In the same skillet, add the quesadillas one at a time and cook over medium heat for 2-3 minutes on each side until golden brown and the cheese is melted.
- 9
Remove from the skillet, cut into wedges, and serve warm.
Recipe actions