10 Minute Spinach and Feta Breakfast Quesadilla

a quesadilla with spinach and cheese on a plate.

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4.94 from 31 votes

10 Minute Spinach and Feta Breakfast Quesadilla

A classic combo mixed with eggs for a fast and easy breakfast!

Course Breakfast

Cuisine American

Diet Vegetarian

Total Time 10

Servings person

Calories 552kcal

Author Tracy

Equipment

large non-stick pan
Spatula

Ingredients

1 teaspoon extra virgin olive oil or butter
1 1/2 cups spinach packed, approximately 2 oz
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
2 large eggs
1/4 cup feta cheese approximately 1 oz
1 large flour tortilla
1/2 - 3/4 cup mozzarella cheese freshly shredded, approximately 2-2.5 oz
salt and pepper to taste

Instructions

Heat olive oil in the pan over medium heat and add spinach with garlic powder and onion powder. Saute for 1 minute until spinach begins to wilt.
Add eggs and use a spatula to break up the yolk and whisk as you scramble the eggs in the pan with the spinach until eggs are cooked, another 1-2 minutes. Top with feta cheese, give a quick stir to combine it all, and remove from then pan and set aside.
Lower heat to medium-low and add flour tortilla. Sprinkle 1/2 of the mozzarella cheese on one half of the tortilla, top with egg, spinach, and feta mixture, and top with the remaining mozzarella cheese. Fold other the other half of the tortilla.
Let cook for about 90 seconds on one side (or until the tortilla is nice and crispy and the bottom half of the mozzarella is melted). Flip and cook for about another 90 seconds on the other side, again, until the mozzarella is melted and the tortilla is lightly browned and crispy.
Transfer to a cutting board or plate and cut in half and enjoy!

Video

Notes

The nutritional value is approximate for the entire quesadilla.

Freeze: Prepare in advance and store in the freezer! Prepare the eggs and spinach and assemble the quesadilla, but outside of the hot pan. Let cool and then add to a baking sheet covered with parchment paper and add to the freezer and freeze for 1-2 hours before transferring them to a freezer-safe container for up to two months.

Re-heat from Frozen

Thaw overnight: Remove from the freezer the night before and let thaw in the fridge and then add to the hot pan in the morning. Start with a lower temp and cook for longer than 90 seconds to ensure that the center of the quesadilla is fully warmed through.

Microwave: Remove frozen quesadilla from the freezer container and microwave for 10 seconds (in a high-powered microwave) before adding it to a pan to fry. If 10 seconds isn't enough, add another 5-10, but be careful to not make it too soggy because then it will be hard to stay together when you add it to the pan.

Airfryer: Add the frozen quesadilla straight to your air fryer at 350 degrees for 12-15 minutes.

Substitutions

Olive Oil: Butter is also great! We'd suggest unsalted because of the salt level that's already in the cheeses.

Spinach: Use frozen by thawing and then strain out the excess water.

Veggies: Add any of your favorite veggies! Just keep in mind cooking the veggies will take longer than spinach if they are raw. It's also a great way to use up some leftover cooked veggies.

Cheese: Use any of your favorites! Use a harder cheese with the spinach like a Parmesan or asiago and then a melty cheese like fresh shredded cheddar or Colby to line the tortilla with.

Shred Your Own Cheese

While the pre-shredded cheeses are super convenient, if you want the ultimate melt-factor, shred your own cheese, because those pre-shredded cheeses have anti-clumping preservatives added to them.

Nutrition