Description
A quick and comforting breakfast quesadilla made with fluffy egg whites, tender spinach, and melted cheese, crisped in a golden tortilla for a satisfying yet light morning meal.
Ingredients
Scale
- 1 large flour tortilla (about 10 inches)
- 1 cup liquid egg whites
- 1 cup fresh spinach, loosely packed and chopped
- 1/2 cup shredded mozzarella cheese
- 1/4 cup shredded cheddar cheese
- 1 teaspoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Heat a nonstick skillet over medium heat and add the olive oil, allowing it to warm gently.
- Pour the egg whites into the skillet, season with salt and black pepper, and stir softly as they begin to set.
- Add the chopped spinach and cook until wilted and the egg whites are fluffy and just set.
- Lay the tortilla flat in the skillet, spread the egg and spinach mixture over one half, and sprinkle the mozzarella and cheddar evenly on top.
- Fold the tortilla over the filling and cook until the bottom is golden and crisp.
- Carefully flip the quesadilla and cook the other side until the cheese is fully melted and the tortilla is crisp.
- Remove from the skillet, let rest for one minute, then slice and serve warm.
Notes
- Cook over medium heat to prevent the tortilla from burning while the cheese melts.
- Chop the spinach finely for even distribution throughout the filling.
- Let the quesadilla rest briefly before slicing to keep the filling intact.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 320
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 15 mg
Keywords: spinach egg white quesadilla, breakfast quesadilla, healthy breakfast, spinach and cheese, quick breakfast