7.15.16 Fresh Breakfast Spinach Quesadilla - WFSB 3 Connecticut

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7.15.16 Fresh Breakfast Spinach Quesadilla

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Fresh Spinach Breakfast Quesadilla

From Michelle and Aaron at The Corner Brunch


4- (10") tortillas

8 eggs

2 cups shredded cheddar

8 oz raw baby spinach

1 whole large portobello mushroom

2 tbsp olive oil

4 tbsp canola oil


Heat up the 4 tbsp canola oil in a sauté pan. Scramble eggs in a bowl, add spinach and cook off in the pan.

Slice mushrooms and sauce in the olive oil.

Heat up a flat grill or large frying pan on medium heat. Place a dry tortilla on and spread with 1/4 of the cheese to warm it up. Spread 1/4 of the mushrooms and egg mixture on top of tortilla. Fold over and cut into 4 wedges. Repeat with remaining ingredients. Serve with salsa or sour cream.  And Wallllaaaaa!

Yields 4 servings