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Egg Quesadilla

Spinach And Egg Quesadilla

Get ready to embrace the Spinach and Egg Quesadilla recipe as your go-to choice for breakfast meal prep. It's not just highly nourishing but also cleverly makes use of pantry staples, resulting in an all-around advantageous option!
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Prep Time 5 minutes
Cook Time 10 minutes
Course Breakfast, Main Course
Cuisine American
Servings 2

Equipment

  • knife
  • cutting board
  • saute pan
  • spatula

Ingredients
  

  • 4 each low carb tortillas
  • 3 each large eggs
  • 2 cups baby spinach
  • 1/4 cup shredded mozzarella cheese
  • 1/4 tsp salt
  • 1 tbsp olive oil

Instructions
 

  • Add 1 tbsp of olive oil to a pan on medium heat and crack the eggs into the pan
  • Stir the eggs until they have cooked and firmly set
  • Next, add the spinach and cook until they have wilted
  • Evenly spread the egg mixture on half of the tortillas and sprinkle the top with cheese
  • Add the top layer of the tortillas and place the quesadilla back into the pan. Toast on each side for about 2 minutes until it has turned golden brown and the cheese has melted
  • Cut the tortillas in quarters