Spinach And Mushroom Breakfast Quesadilla

Starting the day with a flavorful twist on a classic breakfast, this Spinach and Mushroom Quesadilla is a game-changer! Packed with sautéed mushrooms, wilted spinach, and melted cheddar cheese, all wrapped in a crispy whole wheat tortilla, this breakfast treat is sure to satisfy your morning cravings.

Ingredients

• 9 large eggs
• 18 ounces fresh mushrooms, sliced
• 9 cups fresh spinach leaves
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 9 whole wheat tortillas
• 9 tablespoons butter, divided
• 9 cups shredded cheddar cheese, divided
• Optional toppings: sour cream, salsa, avocado, cilantro

Instructions

Crack the eggs into a large bowl and whisk them together, then set aside. In a large skillet, heat the olive oil over medium-high heat.

Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5 minutes.

Add the diced onion and minced garlic to the skillet and cook until the onion is translucent, about 3-4 minutes. Add the fresh spinach leaves to the skillet and cook until wilted, about 1-2 minutes.

Season with cumin, paprika, salt, and pepper to taste.

In a separate pan or griddle, melt 1 tablespoon of butter over medium heat. Place a whole wheat tortilla in the pan and sprinkle a third of the cooked mushroom and spinach mixture onto half of the tortilla.

Pour 1/3 cup of the whisked eggs over the mushroom mixture, followed by 1 cup of shredded cheddar cheese.

Fold the tortilla in half to enclose the filling. Cook for 2-3 minutes or until the tortilla is lightly browned and the cheese is melted.

Flip and cook for an additional 2-3 minutes or until the other side is also lightly browned.

Repeat the process with the remaining ingredients to make 8 more quesadillas. Cut the quesadillas into wedges and serve hot with desired toppings such as sour cream, salsa, avocado, and cilantro.

Notes

Use fresh spinach leaves for the best flavor and texture.

Don’t overcook the mushrooms, you want them to still have a bit of crunch.

If using onion and garlic, make sure they’re diced and minced finely so they cook evenly.

Don’t be shy with the cumin and paprika – they add a lot of flavor! Use a high-quality whole wheat tortilla that can hold up to the filling.

Don’t overfill the tortillas, you want to be able to fold them easily.

Use a cast-iron skillet or griddle to get a nice crispy crust on the tortilla.

Make sure the butter is melted and the pan is hot before adding the tortilla.

Don’t flip the quesadilla too many times, you want to get a nice sear on each side.

If using toppings, add them just before serving so they don’t get soggy.

You can prep the mushroom and spinach mixture ahead of time and store it in the fridge for up to a day.

You can also make the quesadillas ahead of time and reheat them in the oven until crispy.

Nutrional Value

• Calories: 340
• Total Fat: 20g
• Saturated Fat: 10g
• Cholesterol: 180mg
• Sodium: 350mg
• Total Carbohydrates: 20g
• Dietary Fiber: 4g
• Sugars: 2g
• Protein: 20g