10 Minute Spinach and Feta Breakfast Quesadilla
User Reviews
4.9
10 Minute Spinach and Feta Breakfast Quesadilla
Description
The 10 Minute Spinach and Feta Breakfast Quesadilla features sautéed spinach seasoned lightly with garlic and onion powders mixed into scrambled eggs. Feta cheese adds a salty, tangy note while the melted mozzarella on the tortilla creates a crisp and cheesy exterior. Cooking the eggs directly with spinach allows the flavors to meld, resulting in a moist filling. The quick pan-to-table cooking method ensures a fresh, warm quesadilla with a golden, crisp tortilla that holds together well when folded.
Serving this quesadilla sliced in halves makes it easy to eat for breakfast or brunch. It pairs well with fresh salsa or a dollop of sour cream for added creaminess or tang. The balance of eggs, cheese, and spinach provides a filling yet light meal.
For make-ahead convenience, the quesadilla can be prepared in advance, cooled, and frozen. Reheating can be done in a pan, microwave, or air fryer, allowing for quick breakfasts on busy mornings while retaining good texture and flavor. Adjusting cheese varieties or adding cooked vegetables can personalize the quesadilla based on preference.
Ingredients
- 1 teaspoon extra virgin olive oil or butter
- 1 1/2 cups spinach packed, approximately 2 oz
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 2 large egg
- 1/4 cup feta cheese approximately 1 oz
- 1 large flour tortilla
- 1/2 - 3/4 cup mozzarella cheese freshly shredded, approximately 2-2.5 oz
- salt to taste
- black pepper to taste
Instructions
- Heat olive oil in the pan over medium heat and add spinach with garlic powder and onion powder. Saute for 1 minute until spinach begins to wilt.
- Add eggs and use a spatula to break up the yolk and whisk as you scramble the eggs in the pan with the spinach until eggs are cooked, another 1-2 minutes. Top with feta cheese, give a quick stir to combine it all, and remove from then pan and set aside.
- Lower heat to medium-low and add flour tortilla. Sprinkle 1/2 of the mozzarella cheese on one half of the tortilla, top with egg, spinach, and feta mixture, and top with the remaining mozzarella cheese. Fold other the other half of the tortilla.
- Let cook for about 90 seconds on one side (or until the tortilla is nice and crispy and the bottom half of the mozzarella is melted). Flip and cook for about another 90 seconds on the other side, again, until the mozzarella is melted and the tortilla is lightly browned and crispy.
- Transfer to a cutting board or plate and cut in half and enjoy!
Notes
- You can prepare the quesadilla ahead of time and freeze it wrapped; reheat before serving to maintain crispiness.
- To reheat from frozen, thaw overnight in the fridge then cook in a pan on low heat longer than fresh for even warming.
- Microwaving briefly before pan cooking can prevent sogginess and helps cheese melt evenly.
- Vegetable substitutions like thawed frozen spinach or other cooked veggies work well but may affect cooking time.
- Shredding your own cheese improves melting compared to pre-shredded cheeses with anti-caking agents.
- Butter can be used instead of olive oil for sautéing to alter flavor and richness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1person
Amount Per Serving
Calories 552 kcal
% Daily Value*
| Calories | 552kcal | 28% |
| Carbohydrates | 21g | 7% |
| Protein | 34g | 68% |
| Fat | 37g | 57% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 450mg | 150% |
| Sodium | 1178mg | 49% |
| Potassium | 506mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 5296IU | 106% |
| Vitamin C | 13mg | 14% |
| Calcium | 615mg | 62% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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