Ingredients
Equipment
Method
- Start by chopping the spinach into small pieces.
- Crack the eggs into a bowl, season with salt and pepper, and whisk until smooth.
- Heat a nonstick skillet over medium heat and add a tablespoon of butter.
- Pour in the eggs and let them set slightly.
- Add the spinach and stir gently until the eggs are cooked but still soft.
- Transfer the egg and spinach mixture to a plate.
- Lay a tortilla flat on the skillet and sprinkle a generous amount of feta on one half.
- Spoon some of the egg mixture over the cheese.
- Fold the tortilla in half and press gently.
- Repeat with the remaining ingredients.
- Cook each quesadilla for 2-3 minutes per side, or until golden brown and crispy.
- Transfer to a cutting board and slice into wedges.
Nutrition
Calories: 300kcalCarbohydrates: 30gProtein: 14gFat: 14gSaturated Fat: 8gCholesterol: 350mgSodium: 500mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 900IUVitamin C: 15mgCalcium: 250mgIron: 2mg
Notes
For extra flavor, add a pinch of red pepper flakes to the egg mixture for a subtle kick. You can use whole wheat tortillas for a healthier twist. Store leftovers wrapped tightly in foil or plastic wrap in the fridge for up to 3 days. To freeze, place quesadillas in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. They’ll last up to 2 months. Avoid microwaving frozen quesadillas directly to prevent sogginess; reheat in the oven instead.
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