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Quick Breakfast Quesadilla

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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.
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