So, like, in the morning when you’re kind of in a rush and still want something healthy and tasty, right? That’s when this Egg and Spinach Breakfast Quesadilla sort of becomes the perfect thing.
It’s got this fun combo of eggs, spinach, and cheese which, you know, fills you up and gives you energy too. And making it is actually super easy, like it just takes a few minutes.
Now, if you’re someone who wants to try something a little different for breakfast, then yeah, you’ll probably really like this recipe!
Egg and Spinach Breakfast Quesadilla
Description
This Egg and Spinach Breakfast Quesadilla is a quick and healthy morning meal made with fluffy eggs, fresh spinach, and melted cheese tucked inside a crispy tortilla. It’s light, protein-packed, and perfect for busy mornings which is ready in just 15 minutes! You can serve it warm with salsa or sour cream for a satisfying start to your day.
Ingredients
Instructions
- So first, just take a bowl (any medium-sized one is fine) and crack in two eggs. Now go ahead and add a pinch of salt, a little black pepper, and, if you have it, a small sprinkle of garlic powder.
- Then, as you can see, you’ll want to toss in about half a handful of chopped spinach, roughly 1/4 cup works well.
- Mix everything together nicely until it looks kind of smooth and the spinach is evenly spread out.
- Now place your pan on the stove and set it to low-medium heat, not too hot.
- Add a little butter or oil, whichever you prefer. Then just use a brush or spatula to spread it all over the pan so the eggs don’t stick later.
- Once the pan is warm, pour in the egg mixture. Tilt the pan slightly so the eggs spread out evenly across the surface.
- Let it cook for a bit, maybe a minute or so until the top starts to set just a little.
- Then sprinkle about 1/4 cup of shredded cheese over the top, and maybe a bit more black pepper if you like.
- Now gently place a tortilla right on top of the eggs. Press it down lightly so it sticks a bit.
- Let it cook for another 1-2 minutes, just until the edges start to firm up and the bottom doesn’t feel sticky anymore.
- If the tortilla moves easily when you nudge it, that means it’s ready to flip.
- Carefully flip the whole thing over and go slow so the egg doesn’t tear.
- Now add the rest of the chopped spinach and a little more cheese on top. Sprinkle a bit of paprika too, just for a little extra flavor.
- Fold the tortilla in half like a quesadilla and cook each side for about 1-2 minutes until it’s golden and slightly crispy.
- Take it out and place it on a cutting board. Cut it into 4 pieces like triangles work well. If you want, you can serve it with sour cream or salsa on the side. Totally up to you.
Step 1: Beat the eggs
Step 2: Prep the pan
Step 3: Cook the eggs
Step 4: Add the tortilla
Step 5: Flip and fold
Step 6: To serve
Pro Tips & Variations
Pro Tips:
- So, while you’re beating the eggs, you can add just a little bit of milk. Not too much, maybe a tablespoon or so. It helps make the omelet softer and a bit fluffier, which is nice.
- Now, if your spinach tends to release a lot of water which it sometimes does, especially if it’s freshly washed. Then it’s better to dry it out a little first. You can just pat it with a paper towel or sauté it lightly for a minute.
- When you’re flipping the tortilla, try to lift it slowly using a spatula. Go gently around the edges first so it doesn’t tear or break apart. It just makes the whole thing look neater.
- Adding more cheese definitely boosts the flavor like it gets that nice melty, savory thing going. But don’t go overboard, because too much cheese can make it feel a bit heavy and greasy.
- Also, don’t heat the pan too much. Keep it on low to medium. If it gets too hot, the egg might burn from the bottom before it’s cooked through, and that’s not ideal.
Variations:
- If you’re not in the mood for spinach, you can totally swap it out for mushrooms or bell peppers. Both work really well and add a nice texture.
- Instead of mozzarella, you can use cheddar or even processed cheese, whatever you have on hand. Each one gives a slightly different taste, so just go with what you like.
- If you’re trying to keep things light, you can skip the whole egg and just use the egg whites. It still works fine and feels a bit healthier.
- For the base, if you don’t have tortillas or just want something different, you can use multigrain or whole wheat Indian flatbread. It gives a slightly nutty flavor and feels more wholesome.
- And if you like a little heat, you can mix in some red chili powder or chili flakes into the egg mixture. Just a pinch is enough to give it a nice kick.
Storage & Reheating Instructions
Storage Instructions:
- So, if you happen to have any leftovers which honestly doesn’t always happen because it’s pretty tasty, just pop them into an airtight container. That helps keep everything fresh and stops it from drying out.
- You can keep it in the fridge for up to 2 days without any problem. It stays fine and still tastes good when reheated.
- But before you store it, make sure it cools down completely to room temperature. Like, don’t rush and put it in the fridge while it’s still hot, because that can make it soggy and also mess with the texture.
- It’s better not to store it for too long though, because as you probably know, eggs don’t stay good for many days. They can go off pretty quickly, and you don’t want that.
- Now, if the spinach part feels a bit too wet or soggy when you take it out later, you can just dab it gently with a paper towel before eating. That helps soak up the extra moisture and makes it feel fresher.
Reheating Instructions:
- The easiest way is to just microwave it for about 30 to 40 seconds. That usually does the trick if you’re in a hurry.
- But if you like it a little crispy like with that nice golden edge, then you can reheat it in a non-stick pan on low heat. Just flip it once or twice and let it warm up slowly.
- You can also use an air fryer if you have one. Just 2 to 3 minutes in there and it comes out hot and slightly crisp, which is kind of nice.
- Or if you’re using an oven, then preheat it to 180°C and place the quesadilla inside for around 5 minutes. That works well too, especially if you’re reheating more than one piece.
- Oh, and one more thing, while reheating, try to cover it with a lid or foil. That way, the cheese doesn’t dry out and everything stays soft and melty inside.
Serving Suggestions:
Serving Suggestions
- So, it’s best to serve this hot like right off the pan if you can. Once it cools down, the taste kind of drops a bit, and the texture isn’t as nice either. The cheese doesn’t stay melty, and the tortilla can get a little chewy.
- You can keep a small bowl of salsa or sour cream on the side. It makes a really good combo. The tanginess of the salsa or the creaminess of the sour cream just balances everything out. You can dip each bite or even spread a little inside before folding.
- Now, if you’re having this for breakfast, you might want to pair it with something light to drink. Orange juice works really well as it’s fresh and adds a bit of sweetness. Or if you’re more of a coffee person, then a warm cup of coffee is always a good idea.
- If you’re trying to add a bit of a healthy touch, you can also serve it with some fresh fruit on the side. Like a few slices of apple, banana, or even some berries. Just something simple to round out the plate.
- And hey, if you’re making this for guests, maybe for brunch or a small get-together — then you can cut it into smaller pieces, like bite-sized triangles. That way it looks nice and works well as a little snack or finger food. You can even stick a few toothpicks in to make it easier to pick up.
Nutrition Facts
Servings 1
Serving Size 1 quesadilla
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 22g34%
- Saturated Fat 9g45%
- Cholesterol 370mg124%
- Sodium 520mg22%
- Total Carbohydrate 12g4%
- Dietary Fiber 1.5g6%
- Sugars 1g
- Protein 20g40%
- Vitamin A 1800 IU
- Vitamin C 4 mg
- Calcium 280 mg
- Iron 2.1 mg
- Vitamin D 80 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
FAQ
Q1. Can I use some other veggie instead of spinach?
Yes, of course. If you want, you can swap the spinach with bell peppers, mushrooms, or even onions. They all work well and give a slightly different flavor and texture. Just chop them up and mix them in like you would with spinach.
Q2. Which cheese works best for this?
Mozzarella and cheddar both taste really good here. You don’t need to overthink it, just use whatever you already have at home. Mozzarella melts nicely and feels light, while cheddar gives a sharper flavor. So yeah, either one is fine.
Q3. Can I make this without using a tortilla?
Yes, you can. Just cook it like a regular omelet and add the cheese and spinach on top. The taste will be pretty much the same, though the texture might be a bit different. It’s a good option if you’re out of tortillas or just want something simpler.
Q4. How can I make it in a way that kids will enjoy?
You can go easy on the spinach, maybe use a little less than usual. Then add a bit more cheese on top and maybe a small drizzle of ketchup. Kids usually like that combo, and it makes the whole thing feel more familiar to them.
Q5. Can I make this ahead of time and store it?
Yes, you can make it in advance and keep it in the fridge. Just make sure to eat it within 1-2 days so the taste stays fresh and nice. After that, the eggs might start to lose their texture and flavor a bit, so it’s better not to wait too long.
