Spinach and Feta Breakfast Quesadillas

• 8 flour tortillas
• 1 cup crumbled feta cheese
• 2 cups fresh spinach, chopped
• 1/2 cup diced red onion
• 1 teaspoon olive oil
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• Optional: 1/4 cup diced bell pepper

Steps

1. 1 Heat olive oil in a skillet over medium heat.
2. 2 Sauté red onion (and bell pepper, if using) until softened.
3. 3 Add chopped spinach, garlic powder, black pepper, and paprika; cook until spinach is wilted.
4. 4 Remove from heat and stir in feta cheese.
5. 5 Place a tortilla in the skillet, add a generous scoop of the spinach-feta mixture onto half.
6. 6 Fold the tortilla over to make a半moon shape.
7. 7 Cook until golden brown on both sides, about 2-3 minutes per side.
8. 8 Transfer to a plate, cut into wedges, and repeat with remaining tortillas.

Equipment

• skillet
• spatula

Variations

• Add cooked bacon or diced ham for a meaty twist.
• Substitute feta with mozzarella for a meltier texture.

Substitutions

• Use goat cheese if feta is unavailable.
• Substitute spinach with kale for a heartier green.

Pairings

• Fresh orange juice
• Hot coffee

Nutrition

Tips

• For extra flavor, add a sprinkle of hot sauce or salsa on top.
• Ensure your skillet is not too hot to avoid burning the tortillas before the filling is cooked through.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat until warmed through.

Freezing: Freeze uncooked quesadillas wrapped individually in plastic wrap for up to a month. Thaw overnight in the fridge and cook as directed.

Serving Suggestions

• Serve with a side of fresh fruit or a small green salad.
• Pair with a tangy yogurt sauce for extra creaminess.

FAQ