Ingredients
4 (8-inch) flour tortillas
6 large eggs
1/2 cup cooked lean protein (diced ham, turkey sausage, or shredded chicken)
1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
1 cup packed fresh spinach
1/4 cup finely diced onion
1/4 cup finely diced bell pepper
1 tablespoon olive oil or butter
Salt and black pepper to taste
Instructions
1. Prep ingredients: Dice onion and bell pepper. Chop protein if needed. Have cheese and spinach ready.
2. Cook vegetables and protein: Heat half the oil in a skillet over medium heat. Sauté onion and pepper for 3-4 minutes. Add protein and spinach; cook 1-2 minutes until spinach wilts. Remove mixture and set aside.
3. Scramble eggs: Whisk eggs with salt and pepper. Add remaining oil to skillet. Pour in eggs and scramble until cooked but soft, about 3-5 minutes.
4. Assemble quesadilla: Place one tortilla in skillet. Sprinkle cheese on half, then layer egg mixture, vegetable-protein mixture, and more cheese on top.
5. Fold and cook: Fold empty half over filling. Cook 2-3 minutes per side until golden and cheese melts.
6. Repeat and serve: Repeat with remaining tortillas and filling. Slice into wedges and serve immediately.
Notes
Don’t overfill to ensure easy flipping. Use medium heat for even cooking without burning. Pre-cook all raw ingredients before assembling. Grate your own cheese for better melt. Season eggs well. Store leftovers in fridge for 3-4 days or freeze for 1-2 months. Reheat in skillet, oven, or air fryer for best crispness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Vegetarian (with plant-based protein options), Gluten-free (with corn tortillas)
Nutrition
- Serving Size: 1 quesadilla
- Calories: 350
- Sugar: 2g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 300mg