1 teaspoon extra virgin olive oil, plus additional for cooking the quesadillas
2 cups fresh spinach, roughly chopped
1/4 cup freshly graded cheese: cheddar, swiss, mozzarella, or another similar melty cheese.
2 medium whole wheat tortillas
In a large bowl, whisk together eggs milk, salt, garlic powder, and pepper. Set aside.
Add 1 teaspoon of the olive oil to a large nonstick skillet over medium and heat until it shimmers. Add the spinach and cook stirring often, until it begins to wilt, about 1 minute. Then carefully pour in the eggs and cook, stirring occasionally, just until set, about 3 minutes. Taste and season with additional salt or pepper as desired. Remove from the heat.
To make the quesadillas: Sprinkle a tortilla with 1/8 of the shredded cheese, leaving a small border all the way around the edge. Spoon 1/8 of the egg mixture on top, then fold in half. Repeat with remaining tortillas.
To cook, carefully wipe out the skillet, lightly coat with olive oil, then heat over medium. Cook the assembled quesadillas on both sides until golden and the cheese is melted, about 5-6 minutes total. Cut into triangles and serve warm.
TO FREEZE: Cook the egg filling as directed above, then let it cool to room temperature. Once cooled, form the quesadillas as directed above, but instead of cooking them, wrap each assembled quesadilla individually in plastic wrap, then arrange them in a single layer on a baking sheet or similar flat surface that will fit in your freezer. Place the sheet in the freezer until the quesadillas are firm, then transfer them to a freezer bag or airtight container. Freeze for up to 2 months.
TO COOK FROM FROZEN: Remove the plastic wrap, then warm the quesadilla in the microwave for 2 to 3 minutes until heated through. Alternatively, you can let them thaw overnight in the refrigerator, then cook in a skillet as directed above.
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