Breakfast Quesadilla
Ingredients
2 eggs
Extra Virgin Olive Oil
1.5 cups baby spinach
1/3 cup Cannellini Beans
1 tortilla
1.5 oz cheese
Directions
In a bowl whisk together the eggs and season with salt and pepper. Set aside.
Heat a large nonstick pan over medium heat. Add the oil and the spinach. Cook until just wilted, about one minute. Add the beans and season with salt and pepper, stirring to combine.
Reduce the heat to low and pour in the eggs. Scramble and cook for about four to five minutes, or until cooked through. Remove and set aside. Wipe out the skillet.
In the same skillet, over medium heat, add a tortilla and sprinkle the cheese over half of it. Add the egg mixture over top of the cheese and fold the tortilla in half, gently pressing down. Cook for two to three minutes per side or until browned and crispy. Let the quesadilla cool slightly.
Cut into wedges, serve, and enjoy!
Notes
Leftovers
Best enjoyed when made fresh. Refrigerate in an airtight container for up to two days.
Dairy-Free
Use plant-based cheese instead.
Gluten-Free
Use a gluten-free tortilla.
More Flavor
Add garlic powder, nutritional yeast or other seasonings to the eggs.
Additional Toppings
Serve with salsa or sour cream on the side.
Nutrition Facts
Makes 2 Servings
Nutrients per serving: Calories: 270 | Protein: 15 grams | Fiber: 5 grams | Carbohydrates: 18 grams | Fat: 15 grams | Sugar: 1 grams