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Spinach & Mushroom Quesadilla

by Claire Nolan featured in Quesadillas 4 Ways


for 2 quesadillas

  • 1 tablespoon
    olive oil
  • ½ cup
    mushrooms, sliced (40 g)
  • 2 cloves garlic
  • 3 cups
    fresh spinach (120 g)
  • salt, to taste
  • pepper, to taste
  • 3 eggs
  • 2 large flour tortillas
  • 1 cup
    shredded mozzarella cheese, double for 2 quesadillas (100 g)
  • ½ cup
    shredded parmesan cheese, double for 2 quesadillas (60 g)


  • fresh parsley
  • salsa
    Calories 636
    Fat 38g
    Carbs 31g
    Fiber 1g
    Sugar 3g
    Protein 41g

Estimated values based on one serving size.



  1. Let the oil heat up in the skillet and add the garlic followed by the mushrooms. Cook until the mushrooms have softened and caramelized a bit.
  2. Add the spinach and cook until spinach has wilted.
  3. Crack in the eggs and scramble with the veggies. Season with salt and pepper, and stir until fully cooked. Remove from the pan and set aside.
  4. Place the tortilla in the skillet and add a layer of both cheeses on half of the tortilla.
  5. Add the scramble, top with more cheese and fold the tortilla in half.
  6. Cook for 6 minutes over medium heat, flipping half way.
  7. Serve with salsa and garnish with fresh parsley.
  8. Enjoy!




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