Fresh Spinach Breakfast Quesadilla
From Michelle and Aaron at The Corner Brunch
4- (10") tortillas
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