New!
Spinach & Cheese Breakfast Quesadilla
506 kcal per person
25g Protein
24g Carbs
35g Fat
2g Fiber
Ingredients
- 2 eggs
- 1 fluid ounce milk, 2% reduced fat (30 ml)
- 1 tablespoon olive oil (15 ml)
- 2 handfuls spinach (50 g)
- 1 tortilla wrap, whole wheat
- 1 ounce grated cheese (28 g)
Preparing this recipe
- Whisk the eggs and milk together in a small bowl.
- Heat the oil in a skillet over medium heat. Add the eggs and cook, stirring occasionally with a spatula. Once the eggs begin to set, stir in the spinach and cook until wilted. Remove from the heat and season with salt and pepper.
- Spoon the scrambled egg mixture onto one half of the tortilla. Sprinkle the grated cheese over the top and fold the tortilla in half.
- Cook the quesadilla in a dry skillet over medium heat for about 2 minutes per side, until golden brown and the cheese has melted.
- Cut in half and serve.
Tip van FitChef
1. Cook the eggs over medium-low heat for extra soft and fluffy scrambled eggs.
2. Add a few slices of jalapeño for an extra spicy kick.
