2 teaspoon extra virgin olive oil, plus additional for cooking the quesadillas
2 cups fresh spinach, roughly chopped
1/4 cup freshly grated cheese: cheddar, swiss, mozzarella, or another similar cheese
2 medium whole wheat tortillas
Whisk together eggs, milk, salt, garlic powder, and pepper.
Heat 1 teaspoon of olive oil in a large nonstick skillet. Add spinach and cook stirring often, until it begins to wilt. Pour in eggs and cook, just until set, about 3 minutes.
To make the quesadillas: Sprinkle tortilla with half of the shredded cheese. Spoon the egg mixture on top, then place the other tortilla on top.
Carefully wipe out skillet and heat olive oil. Cook quesadillas on both sides until golden, about 5-6 minutes. Cut into triangles and serve.
TO FREEZE: Cook egg filling as directed above, then let cool to room temperature. Form quesadillas, but instead of cooking them, wrap each quesadilla in plastic wrap, then arrange them on a baking sheet. Place sheet in the freezer until quesadillas are firm, then transfer them to a freezer bag or airtight container. Freeze for up to 2 months.
TO COOK FROM FROZEN: Remove plastic wrap, then warm the quesadilla in the microwave for 2 to 3 minutes until heated through.
Serving Size: 1
Total Fat: 32 g
Saturated Fat: 14 g
Trans Fat: 0 g
Sugar: 3 g
Sodium: 753 mg
Carbs: 36 g
Protein: 29 g