Mmmm a hint of garlic, eggs, cheese, mushrooms, spinach, all neatly tucked up in a quesadilla… not much more this girl would ask for. Spinach is a veggie I have fallen hard for as an adult. It wasn’t something I ate much of growing up, but now I can’t get enough of it… add it to everything!
Breakfast-for-dinner (BFD) is very popular in our house but I’ve served these quesadillas for breakfast, lunch and dinner. I’ve even frozen them to take to work later in the week.
A hint of garlic, eggs, cheese, mushrooms & spinach... not much more this girl would ask for!
- 2 teaspoons olive oil, divided
- 3 button mushrooms, diced
- heaped ½ cup (65 g) frozen spinach
- 2 eggs
- a splash of milk
- pinch of garlic powder
- salt and pepper, to season
- ⅓ cup grated cheddar or mozarella cheese
- 2 multiseed wraps
Whisk together the eggs, milk, garlic, salt and pepper.
Warm through and wilt down the spinach in 1 teaspoon of olive oil, in a frying pan. Transfer the cooked spinach to a bowl and set aside.
Cook the mushrooms in 1 teaspoon of olive oil, in the frying pan. Remove and combine with the cooked spinach.
Lastly scramble your egg mixture in the frying pan and combine them with the spinach and mushrooms to complete your filling.
To make the quesadillas: Sprinkle one wrap with ½ the cheese across ½ the tortilla, leaving a small border around the edge. Top with half the egg mixture, then fold the empty wrap half over the filling. Repeat for with your second wrap.
To cook, wipe out the frying pan and lightly coat with olive oil cooking spray, then place on a medium heat. Place an assembled quesadilla (cheese-side down first) in the pan to toast on both sides until golden and the cheese is melted, about 5-6 minutes total. Cut into triangles and serve warm.
More quick, easy and delicious breakfast recipes you may enjoy: