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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

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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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