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Ingredients
- 4 large eggs
- 1 tablespoon low fat milk
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 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
Instructions
- 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.
Nutritional Information
Serving Size: 1
Calories: 543
Total Fat: 32 g
Saturated Fat: 14 g
Trans Fat: 0 g
Sugar: 3 g
Sodium: 753 mg
Carbs: 36 g
Protein: 29 g
Source:
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