Description
A quick, 15-minute breakfast quesadilla featuring fluffy eggs, wilted spinach, and a mix of salty feta and melting Monterey Jack cheese. Perfect for busy mornings and made with simple pantry staples.
Ingredients
Scale
- 4–6 (8-inch) flour tortillas
- 3 large eggs
- 1 cup fresh baby spinach or ½ cup frozen spinach (thawed and squeezed dry)
- ½ cup crumbled feta cheese (about 75g)
- ½ cup shredded Monterey Jack or Mozzarella cheese
- 1 tablespoon butter or olive oil
- Salt and black pepper to taste
- Pinch of garlic powder
Instructions
- Prep the spinach: If using frozen, thaw and squeeze out all excess water using a clean kitchen towel or paper towels. If using fresh, chop roughly.
- Whisk the eggs in a bowl with a pinch of salt, black pepper, and garlic powder until frothy.
- Heat a 10-inch non-stick skillet over medium heat. Add butter or olive oil and let it shimmer.
- Pour eggs into the pan. Let sit for 10 seconds, then gently stir to create soft curds. Cook until about 80% done (still slightly wet) and scrape into a pile in the center.
- Assemble the quesadilla: Place a tortilla in the pan (or on a board). Sprinkle shredded cheese on one half, top with eggs, spinach, and feta. Add a little more cheese on top to act as glue.
- Fold the tortilla in half and press gently with a spatula to seal.
- Cook for 2-3 minutes per side until golden brown and crispy. If the tortilla browns too fast before cheese melts, lower heat and cover with a lid for 30 seconds.
- Transfer to a cutting board and let rest for 1-2 minutes to allow cheese to set.
- Slice into triangles and serve immediately.
Notes
Ensure frozen spinach is thoroughly squeezed dry to prevent soggy quesadillas. Use medium heat to avoid burning the tortilla before the cheese melts. For best crispiness, store leftovers on a wire rack in a 200°F oven rather than stacking them on a plate.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 quesadilla
- Calories: 320
- Sugar: 2
- Sodium: 650
- Fat: 16
- Saturated Fat: 8
- Carbohydrates: 28
- Fiber: 2
- Protein: 18
Keywords: breakfast quesadilla, spinach and feta, easy breakfast, 15 minute recipe, savory breakfast, egg quesadilla, gluten-free option