Oven Mitt Easy Oven Mitt Medium Oven Mitt Hard

Quick Breakfast Quesadilla

No ratings yet
Print Pin
Course: Breakfast
Servings: 1 quesadilla


  • 4 large eggs
  • 1 Tbsp. low fat milk
  • 1/2 tsp. salt
  • 1/2 tsp. garlic powder
  • 1/2 tsp. black pepper
  • 2 tsp. extra virgin olive oil (plus additional for cooking the quesadillas)
  • 2 cups fresh spinach (roughly chopped)
  • 1/4 cup freshly grated cheese: cheddar (swiss, mozzarella, or another similar cheese)
  • 2 medium whole wheat tortillas


  • Whisk together eggs, milk, salt, garlic powder, and pepper.
  • Heat 1 tsp. of olive oil in a large nonstick skillet. Add spinach and cook stirring often, until it begins to wilt. Pour in eggs and cook, just until set, about 3 minutes.
  • To make the quesadillas: Sprinkle tortilla with half of the shredded cheese. Spoon the egg mixture on top, then place the other tortilla on top.
  • Carefully wipe out skillet and heat olive oil. Cook quesadillas on both sides until golden, about 5-6 minutes. Cut into triangles and serve.


TO FREEZE: Cook egg filling as directed above, then let cool to room temperature. Form quesadillas, but instead of cooking them, wrap each quesadilla in plastic wrap, then arrange them on a baking sheet. Place sheet in the freezer until quesadillas are firm, then transfer them to a freezer bag or airtight container. Freeze for up to 2 months.
TO COOK FROM FROZEN: Remove plastic wrap, then warm the quesadilla in the microwave for 2 to 3 minutes until heated through.
Notify of

Inline Feedbacks
View all comments

Build This Week’s Meal Plan

Choose from some of Shape Your Future’s pre‑made meal plans or create your own!

Let's Go!