High-Protein Spinach Breakfast Quesadillas

$Creating the perfect high-protein spinach breakfast quesadillas starts with gathering fresh, quality ingredients. Here's what you'll need: - 4 large whole wheat tortillas - 1 cup fresh spinach, chopped - 1 cup cottage cheese (or Greek yogurt for a tangy flavor) - 1 cup shredded low-fat cheese (such as mozzarella or cheddar) - 4 large eggs - ½ teaspoon garlic powder - ½ teaspoon onion powder - Salt and pepper to taste - 1 tablespoon olive oil - Optional toppings: sliced avocado, salsa, or Greek yogurt These ingredients pack a punch of protein and flavor. Whole wheat tortillas offer fiber, while fresh spinach is a great source of vitamins. The cottage cheese or Greek yogurt adds creaminess and protein. I love how the eggs bring everything together, making this dish not only healthy but also very satisfying. Feel free to mix and match toppings based on your taste. Sliced avocado adds creaminess, while salsa gives a fresh kick. Enjoy these quesadillas as a filling breakfast or any meal of the day! First, grab a mixing bowl. Whisk the eggs until they are well beaten. This should take about one minute. Then, add the garlic powder, onion powder, salt, and pepper. Mix these seasonings in until they blend well. This step adds great flavor to the eggs. Now, heat a non-stick skillet over medium heat. Add one tablespoon of olive oil and let it warm up. Pour in the beaten eggs and stir. Scramble them gently until they are just set. This may take around three minutes. Remove the skillet from the heat. Now, stir in the chopped spinach and cottage cheese. Mix everything together until it is well combined. Next, lay a whole wheat tortilla on a clean surface. Spread a quarter of the egg and spinach mixture on one half of the tortilla. Then, sprinkle a quarter of the shredded cheese over the filling. Fold the tortilla in half. Press it gently to seal. Repeat this step with the rest of the tortillas and filling. Return the skillet to medium heat and add a little more olive oil. Place one quesadilla in the skillet. Cook for about 2-3 minutes on each side. You want a nice golden brown color and melted cheese. Once done, remove it from the skillet. Let it cool slightly before slicing into wedges. Repeat this with the remaining quesadillas. Enjoy your tasty high-protein breakfast! To make the best quesadilla, focus on even cooking. Use medium heat to cook your quesadillas. This way, they cook all the way through. If the heat is too high, the outside will burn before the cheese melts. To avoid soggy tortillas, use a non-stick skillet. Heat the pan before adding the quesadilla. This helps crisp the outside. You can also use less filling if you want a crunchier bite. Spices add depth to your quesadillas. I suggest using garlic powder and onion powder, as they blend well. You can also try adding a pinch of cumin or smoked paprika for a smoky taste. Fresh herbs can brighten your dish. Consider adding chopped cilantro or parsley. These herbs pair nicely with spinach and eggs. How you serve your quesadillas matters. Cut them into wedges for easy sharing. Arrange the wedges on a colorful plate for a nice look. For garnishing, add sliced avocado on the side. A dollop of salsa or Greek yogurt gives extra flavor. These touches not only taste great but also make your dish visually appealing. {{image_2}} You can easily make these quesadillas fit your needs. If you're vegetarian, skip the eggs and add more cheese or beans. You can also use tofu or tempeh for extra protein. For a gluten-free option, choose gluten-free tortillas. They work just as well. This way, everyone can enjoy this tasty dish. Cheese adds flavor and creaminess. If you want something different, try feta or pepper jack. These cheeses give a nice twist. Mixing cheese types can also enhance flavor. Use half mozzarella and half cheddar for a balanced taste. The blend melts beautifully in the quesadilla. Want to spice things up? You can add more veggies to your quesadilla. Try bell peppers, mushrooms, or onions. They add crunch and flavor. Add spices like cumin or chili powder for a kick. These small changes can make your breakfast exciting and new. How do I store leftover quesadillas? To keep leftover quesadillas fresh, place them in an airtight container. This helps prevent them from drying out. Make sure to let them cool down before storing. Use parchment paper between layers to avoid sticking. What are the ideal storage containers? Use glass or plastic containers with tight lids. These containers keep moisture in and odors out. You can also wrap each quesadilla in foil or plastic wrap for extra protection. How do I freeze quesadillas? To freeze quesadillas, first, let them cool completely. Then, wrap each one tightly in plastic wrap. Put the wrapped quesadillas in a freezer-safe bag or container. Label the bag with the date. What are the reheating instructions? When you want to eat frozen quesadillas, take one out and unwrap it. Place it on a microwave-safe plate. Heat it in the microwave for about 1-2 minutes. For a crispy texture, you can also reheat in a skillet for a few minutes on each side. To make your quesadillas crispy, cook them in a hot skillet. Use medium heat for even cooking. Press down gently with a spatula. This helps to brown the tortillas. Flip them carefully to avoid spills. For oil options, olive oil works great. It gives a nice flavor and helps with crispness. You can also try butter or avocado oil for added richness. Yes, you can use egg whites. They are lower in calories and fat. This makes them a good choice for a lighter meal. However, whole eggs add richness and flavor. They also provide more protein and nutrients. Egg whites will give you a fluffier texture. But, they may lack the depth of flavor that whole eggs provide. If you want alternatives to cottage cheese, Greek yogurt is a great choice. It has a similar texture and adds a tangy taste. You can also try ricotta cheese for a creamier option. For vegan diets, use silken tofu or a nut-based cheese. These options can mimic the creaminess of cottage cheese without dairy. Look for golden brown tortillas. This means they are cooked well. The cheese inside should be melted and gooey. If you see it oozing out, that’s a good sign! To check the cheese, gently press the quesadilla. If it feels soft and warm, it’s ready. Just make sure to let it cool a bit before slicing. Enjoy! You learned how to make delicious and healthy quesadillas. We covered ingredients like whole wheat tortillas, fresh spinach, and eggs. I shared step-by-step instructions for making the egg mixture and cooking the quesadillas. Tips for perfecting your dish and options for variations were also included. Remember, enjoy experimenting with flavors! These quesadillas are not just tasty but also easy to customize. Store leftovers properly to savor them later. The joyful process of cooking can lead to tasty meals. Now it’s your turn to create and enjoy!$

High-Protein Spinach Breakfast Quesadillas

A nutritious and delicious breakfast option packed with protein and flavor.

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Prep Time 15

Cook Time 15

Total Time 30

Course Breakfast

Cuisine Mexican

Servings 4 servings

Calories 250 kcal

Ingredients

4 large whole wheat tortillas
1 cup fresh spinach, chopped
1 cup cottage cheese or Greek yogurt
1 cup shredded low-fat cheese
4 large eggs
0.5 teaspoon garlic powder
0.5 teaspoon onion powder
to taste salt and pepper
1 tablespoon olive oil
1 sliced avocado (optional)
1 salsa (optional)
1 Greek yogurt (optional)

Instructions

In a mixing bowl, whisk the eggs until well beaten. Add the garlic powder, onion powder, salt, and pepper to the eggs, and mix until combined.
In a non-stick skillet, heat the olive oil over medium heat. Pour in the beaten eggs and scramble until they are just set. Remove from heat and stir in the chopped spinach and cottage cheese until well combined. Set aside.
To assemble the quesadillas, place a tortilla on a clean surface. Spread a quarter of the scrambled egg and spinach mixture over half of the tortilla, then sprinkle a quarter of the shredded cheese on top of the mixture.
Fold the tortilla in half, pressing gently to seal. Repeat with the remaining tortillas and filling.
In the same skillet, heat a little more olive oil over medium heat. Place one quesadilla in the skillet and cook for 2-3 minutes on each side, or until golden brown and the cheese is melted.
Remove the quesadilla from the skillet and let it cool slightly before slicing it into wedges. Repeat with the remaining quesadillas.
Serve quesadilla wedges on a plate, garnished with slices of avocado and a dollop of salsa or Greek yogurt for extra flavor.

Notes

Serve with optional toppings like avocado, salsa, or Greek yogurt for added flavor.

Keyword breakfast, high protein, quesadilla, spinach