Spinach + Feta Breakfast Quesadillas
Make-ahead breakfast quesadillas filled with scrambled eggs, feta cheese, spinach and red peppers. An easy, healthy week day breakfast that's perfect for meal prep!
- 2 teaspoons olive oil
- ½ red onion (diced)
- 1 red bell pepper (diced)
- 4 eggs
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- 4 handfuls of spinach leaves (or 2 oz frozen with liquid squeezed out)
- ½ cup feta (crumbled)
- 4 tortillas
- 1 cup mozzarella cheese (shredded)
In a large non-stick pan, heat the olive oil over medium heat.
Add the red onion and bell pepper, and sauté until softened, 5-7 minutes.
Beat the eggs, then add to the pan along with the spinach and feta cheese. Scramble for 2-3 minutes until eggs are fully cooked through and the spinach and feta are completely mixed in.
Remove pan from heat.
To a clean pan, add two tortillas (propped up on each other in the middle).
Spoon ¼ of the filling onto half of the tortilla, then sprinkle with ¼ cup of the mozzarella cheese.
Press the second half of the tortilla over onto the topping and cook for 2-3 minutes per side, until golden and cheese is melted.
Cool completely and store in a meal prep container (for 1-2 days). For longer storage, you will want to wrap in plastic wrap before storing in a meal prep container or reusable bag.
Store in the fridge for up to 4 days or the freezer for up to 3 months.
To reheat from refrigerator: fry up on medium in a frying pan, or heat on grill for 2-3 minutes.
To reheat from freezer: heat in the microwave on top of a paper towel for 30-60 seconds, then crisp up in the frying pan or grill for 2-3 minutes.
Serving: 1quesadilla | Calories: 442kcal | Carbohydrates: 41g | Protein: 21g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 202mg | Sodium: 973mg | Potassium: 256mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2866IU | Vitamin C: 43mg | Calcium: 426mg | Iron: 5mg