Spinach & Mushroom Quesadilla

Spinach & Mushroom Quesadilla

Recipe by Claire Nolan from tasty.co

Lunch

Ingredients

2

2 servings

  • 1 tablespoon olive oil
  • ½ cup mushrooms, sliced
  • 2 cloves garlic
  • 3 cups fresh spinach
  • salt, to taste
  • pepper, to taste
  • 3 eggs
  • 2 large flour tortillas
  • 1 cup shredded mozzarella cheese, double for 2 quesadillas
  • ½ cup shredded parmesan cheese, double for 2 quesadillas
  • fresh parsley
  • salsa

Instructions

  • 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!

Nutritional Facts

Per 2 servings

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

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