Breakfast Quesadilla
This one-pan Breakfast Quesadilla is easy, simple, and completely vegetarian. Enjoy it for breakfast on the go or when you’re craving breakfast for dinner!
Cook Time8 minutes mins
Total Time8 minutes mins
Course: Breakfast
Cuisine: American
Diet: Vegetarian
Keyword: breakfast quesadilla
Servings: 1
Calories: 396kcal
Spray a large skillet with nonstick spray and heat over medium heat. Next, whisk the eggs together in a bowl, then pour them into the skillet and immediately add the spinach and garlic powder. Stir frequently until the eggs and spinach are cooked, then remove them from the skillet; set aside.
Wipe out the skillet with a paper towel. Then, place the skillet back over the heat and add the tortilla. Place the cheese and beans on one side of it, then carefully add the eggs/spinach on top and fold the other side of the tortilla over, using a spatula to press it down.
Cook for 1 minute, then carefully flip the tortilla over and cook for 1 more minute or until the cheese has melted.
Remove the quesadilla from the skillet, then use a sharp knife of pizza cutter to slice the quesadilla into 3 pieces. Serve with salsa and enjoy!
*Calories are an estimation
*Feel free to use kale instead of spinach, pinto beans instead of black beans, and any kind of cheese (goat cheese would be delicious!)
*Storage: I personally prefer to eat this quesadilla right away; however, you can also prep them ahead of time and freeze them: transfer quesadilla to a large plate, then place it in the freezer. Once frozen, transfer quesadilla to a freezer-safe bag for up to 3 months.
Calories: 396kcal | Carbohydrates: 28g | Protein: 25g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 357mg | Sodium: 531mg | Potassium: 524mg | Fiber: 5g | Sugar: 2g | Vitamin A: 3574IU | Vitamin C: 8mg | Calcium: 327mg | Iron: 4mg