Egg and Spinach Breakfast Quesadillas

Crisp flour tortillas are filled with fluffy scrambled eggs, wilted spinach, sweet bell pepper, and melted cheddar for a quick, satisfying breakfast.

Prep: 10 min · Cook: 15 min · Yield: 4 · Method: Stovetop

Ingredients

• 4 large flour tortillas
• 8 large eggs
• 3 cups fresh spinach
• 1 small bell pepper
• 1 cup shredded cheddar cheese
• 2 teaspoons olive oil
• 1 tablespoon butter
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper

Cooking instructions

1. Remove the stem and seeds from the bell pepper and dice it. Roughly chop the spinach. Whisk the eggs with 1/4 teaspoon of the salt and the pepper. (about 5 min)
2. Heat the olive oil in a large nonstick skillet over medium heat. Add the bell pepper and cook until slightly softened, about 3 minutes. Add the spinach and cook until wilted, about 1 minute. Transfer the vegetables to a plate. (about 4 min) — Medium heat
3. Melt the butter in the skillet over medium-low heat. Add the eggs and cook, stirring gently, until softly set with no visible liquid, about 3 to 4 minutes. Stir in the cooked vegetables, then remove from the heat. (about 4 min) — Medium-low heat
4. Wipe out the skillet and return it to medium heat. Place one tortilla in the skillet. Sprinkle half of one side with 1/4 cup cheese, top with one-quarter of the egg mixture, and sprinkle with another 1/4 cup cheese. Fold the tortilla over to cover the filling. (about 2 min) — Medium heat
5. Cook until the underside is golden and crisp and the cheese begins to melt, about 2 minutes. Flip and cook until the second side is golden and crisp, about 2 minutes more. Repeat with the remaining tortillas and filling. (about 8 min) — Medium heat
6. Cut the quesadillas into wedges and serve hot. For food safety, the scrambled egg filling should reach 160°F before serving. (about 1 min)