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

1. In a bowl whisk together the eggs and season with salt and pepper. Set aside.

2. 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.

3. 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.

4. 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.

5. 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.

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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