Spinach Feta Breakfast Quesadilla Stack

• 8 flour tortillas
• 2 cups fresh spinach, chopped
• 1 cup feta cheese, crumbled
• 1 red bell pepper, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt to taste
• Black pepper to taste
• Optional: 4 eggs, scrambled

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Sauté onion and garlic until translucent.
3. 3 Add red bell pepper and cook for another 2 minutes.
4. 4 Stir in spinach until wilted.
5. 5 Season with salt and pepper.
6. 6 Place a tortilla in the skillet, sprinkle with feta, add a scoop of the spinach mixture, and top with another tortilla.
7. 7 Cook until bottom is golden brown, then flip and cook the other side.
8. 8 Repeat with remaining tortillas.
9. 9 Serve stacked and optionally with scrambled eggs on the side.

Equipment

• Large skillet
• Spatula

Variations

• Add black beans for extra protein.
• Use goat cheese instead of feta for a tangy twist.

Substitutions

• Use cheddar cheese if feta is unavailable.
• Substitute kale for spinach if preferred.

Pairings

• Fresh orange juice
• Coffee or tea

Nutrition

Tips

• For a quicker cook, use pre-chopped spinach and bell peppers.
• If you like a runnier egg, scramble them gently and serve on top of the quesadillas.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a skillet.

Serving Suggestions

• Pair with a fresh fruit salad.
• Serve with a side of salsa or guacamole.

FAQ