Spinach & Mushroom Quesadilla
by Claire Nolan • featured in Quesadillas 4 Ways
Ingredients
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)
Garnish
- fresh parsley
- salsa
Preparation
- 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.
- Add the spinach and cook until spinach has wilted.
- 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.
- Place the tortilla in the skillet and add a layer of both cheeses on half of the tortilla.
- Add the scramble, top with more cheese and fold the tortilla in half.
- Cook for 6 minutes over medium heat, flipping half way.
- Serve with salsa and garnish with fresh parsley.
- Enjoy!
Tips
1 of
7
-
stanleythestarvingvegetarian
I added black beans seasoned with cumin and paprika! Very easy recipe and my family loves them!
4 months ago Helpful (9) -
lainzn
Really yummy! Next time I would add one less egg and more veggies.
4 months ago Helpful (7) -
T Trotman
A good, relatively easy dish! It can definitely benefit from a bit of an additional kick. A sprinkle of a sharper cheese, or even a dash of hot sauce take the quesadilla to the next level.
4 months ago Helpful (5) -
Cassandra Thibault
Delish! I would add maybe some white cheddar.
5 months ago Helpful (4)
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