Mediterranean Scrambled Egg & Spinach Quesadilla
This quesadilla combines fluffy scrambled eggs with fresh spinach, feta, and sun-dried tomatoes, all melted inside a crispy tortilla for a delightful and quick meal.
Equipment
- small bowl
- non-stick pan
Ingredients
Main Ingredients
- 2 large eggs
- 1 splash milk (dairy or non-dairy)
- Salt and black pepper to taste
- 1 teaspoon olive oil or butter
- 1 large whole-wheat tortilla
- 1/4 cup shredded mozzarella cheese
- 1/4 cup fresh spinach roughly chopped
- 2 tablespoons crumbled feta cheese
- 1 tablespoon chopped sun-dried tomatoes optional
For Serving
- Sliced avocado, salsa, or Greek yogurt optional
Instructions
Cooking Steps
- Whisk the eggs with milk, salt, and pepper in a small bowl until well combined.
- Heat a non-stick pan over medium-low heat and add 1/2 teaspoon of olive oil or butter.
- Pour the egg mixture into the pan and scramble until cooked but still moist, then set aside.
- Wipe the pan clean, then grease it again with the remaining 1/2 teaspoon of olive oil or butter.
- Place the tortilla in the pan and sprinkle half of the mozzarella cheese over one half.
- Layer the scrambled eggs, spinach, feta, and sun-dried tomatoes over the cheesy half of the tortilla.
- Sprinkle the remaining mozzarella cheese over the filling.
- Fold the other half of the tortilla over the filling to create a half-moon shape.
- Cook for 2-3 minutes per side until golden brown, crispy, and the cheese is melted.
- Carefully remove, slice, and serve immediately with optional toppings like avocado, salsa, or Greek yogurt.
Notes
Adjust spice levels to your preference. For an extra kick, add a pinch of red pepper flakes to the eggs.