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96% would make again

Spinach & Mushroom Quesadilla

Tasty Team

Ingredients

for 2 quesadillas

  • 1 tablespoon olive oil
  • ½ cup mushrooms (40 g), sliced
  • 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 (100 g), double for 2 quesadillas
  • ½ cup shredded parmesan cheese (60 g), double for 2 quesadillas

Garnish

  • fresh parsley
  • salsa

Nutrition Info

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

Estimated values based on one serving size.

Preparation

  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!

Ingredients

for 2 quesadillas

  • 1 tablespoon olive oil
  • ½ cup mushrooms (40 g), sliced
  • 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 (100 g), double for 2 quesadillas
  • ½ cup shredded parmesan cheese (60 g), double for 2 quesadillas

Garnish

  • fresh parsley
  • salsa

Nutrition Info

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

Estimated values based on one serving size.

Preparation

  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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