Spring Vegetable and Cheese Breakfast Quesadilla
A delightful breakfast quesadilla filled with fresh spring vegetables and melted cheese, perfect for a quick and satisfying morning meal.
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Ingredients
Yields 4 servings
- (1 tablespoon) olive oil
- (1) small onion, diced
- (1) bell pepper, diced
- (1 cup) fresh spinach, chopped
- (1 cup) mushrooms, sliced
- (1 teaspoon) garlic powder
- (1/2 teaspoons) salt
- (1/4 teaspoons) black pepper
- (4) large flour tortillas
- (1 cup) shredded cheddar cheese
- (1 cup) shredded mozzarella cheese
- (1/4 cups) fresh cilantro, chopped (optional)
- Sour cream (for serving)
- Salsa (for serving)
Instructions
- 1
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- 2
Add 1 small diced onion and 1 diced bell pepper to the skillet; sauté for 3-4 minutes until softened.
- 3
Stir in 1 cup of chopped fresh spinach and 1 cup of sliced mushrooms; cook for another 3-4 minutes until the vegetables are tender. Add 1 teaspoon garlic powder, 2/4 teaspoon salt, and 1/4 teaspoon black pepper.
- 4
Season the mixture with 1 teaspoon of garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper; mix well and remove from heat.
- 5
Lay 2 large flour tortillas on a flat surface and sprinkle 1/2 cup of shredded cheddar cheese and 1/2 cup of shredded mozzarella cheese on each tortilla.
- 6
Evenly distribute the vegetable mixture over the cheese on both tortillas, then top with the remaining cheese.
- 7
Place the second tortilla on top of each filled tortilla to create a quesadilla.
- 8
In the same skillet, add a little more olive oil if needed and heat over medium heat. Cook each quesadilla for about 3-4 minutes per side, or until golden brown and the cheese is melted.
- 9
Remove the quesadillas from the skillet, cut into wedges, and garnish with fresh cilantro if desired. Serve with sour cream and salsa.
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