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Spinach Egg Breakfast Quesadilla

A buttery Spinach Egg Breakfast Quesadilla with melty cheese and tomatoes. Fast, filling, and cooked in one pan in under 15 minutes.
Prep Time10 minutes
Active Time10 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: American
Keyword: cheesy, fresh veggies, high protein, quick and easy
Yield: 1
Calories: 685kcal
Author: Sweet Ordeal

Materials

  • 3 tsp. salted butter
  • 3 large eggs, beaten
  • 1 tsp. dried oregano
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1 cup fresh spinach (chopped if large leaves)
  • 1/2 cup shredded cheese, divided
  • 1 8-inch tortilla
  • 3-5 thin tomato slices

Instructions

  • Prep everything first. Slice, measure, shred—this moves fast. Melt butter in 8-inch pan over medium-low heat.
  • In a small bowl, beat eggs with salt, pepper, and oregano. Pour eggs into the pan.
  • Immediately add spinach and 1/4 cup cheese on top of the eggs. Place tortilla on top.
  • Once the eggs are set enough to hold together, carefully flip the whole thing over. Add tomato slices and remaining 1/4 cup cheese to one half. Fold the quesadilla in half over the filling.
  • Cover with a lid and cook another minute or two until heated through and cheese is melted. Cut into 3 or 4 pieces. Enjoy!

Nutrition

Calories: 685kcal | Carbohydrates: 37g | Protein: 38g | Fat: 43g | Saturated Fat: 21g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 634mg | Sodium: 2019mg | Potassium: 771mg | Fiber: 6g | Sugar: 6g | Vitamin A: 5143IU | Vitamin C: 20mg | Calcium: 573mg | Iron: 8mg