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