Fold spinach, cheese, and scrambled egg into a tortilla and toast until crisp; ready in 10 minutes.
MBy Mayra
Servings
2
4 piece eggs
2 cup fresh baby spinach
1 cup Oaxaca cheese or Monterey Jack, shredded
2 piece flour tortillas (8-inch)
1 tbsp butter
1 piece scallion
0.25 tsp ground cumin
0.25 tsp Mexican oregano
0.5 tsp salt
1 pinch black pepper
2 piece lime wedge (to serve)
hot sauce (to serve)
Calories
742 kcal
Protein
29g
Carbs
93g
Fat
28g
Fiber
3g
Sugar
3g
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Egg Filling
1. Thinly slice the scallion. Whisk the eggs with salt, black pepper, ground cumin and Mexican oregano until evenly combined.
2. Melt half the butter in a large nonstick skillet over medium heat. Sauté the scallion for 30 seconds, add the fresh baby spinach and cook 1 minute until just wilted.
3. Pour in the eggs and stir gently for 1 to 2 minutes until softly scrambled but still slightly glossy. Transfer to a plate and wipe out the skillet.
4 piece eggs
Assemble and Toast
4. Sprinkle half the Oaxaca cheese over one half of each flour tortilla, top with the spinach and egg mixture, then the remaining cheese. Fold the tortillas over to form half-moons.
1 cup Oaxaca cheese or Monterey Jack, shredded,
2 piece flour tortillas (8-inch)
5. Melt the remaining butter in the skillet over medium heat. Toast the quesadillas for 2 to 3 minutes per side until deep golden, crisp and the cheese is melted.
0.5 tbsp butter
Serve
6. Rest for 1 minute, cut into wedges and serve hot with lime wedges and hot sauce.
2 piece lime wedge (to serve),
hot sauce (to serve)
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