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Lilly’s Table

 
 

© Lillys-Table.com Photo of Breakfast Quesadilla
  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

10 mins

Time
Estimate
10 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter


Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables



Recipe Detail

Winter

Breakfast Quesadilla

 

Smaller then a Breakfast Burrito- this comes together quickly and uses up any leftover corn tortillas well.

Ingredients

  • 2 corn tortillas
  • 1 cup baby spinach
  • ½ cup monterey jack , shredded, or more to taste
  • 2 eggs
  • 1 tablespoon butter, unsalted
  • 4 tablespoons salsa verde

Serving Size: 2 People



 

Preparation Instructions

Place a large skillet (9-inch plus) with a lid* over medium-heat. Warm the corn tortillas in the pan, while it comes up to temperature. Remove the tortillas and add the butter.

Sunny & a bit runny eggs:
Crack the eggs in and lay in the butter. Season with a bit of salt and pepper. Sprinkle on the cheese and top with the baby spinach leaves and corn tortillas. Reduce the heat to medium-low. Cover with a lid and heat for 1-2 minutes until the yolks are set the way you like. Using a spatula, fold the tortillas around each eggs and scoop onto your plate. Top with salsa.

Scrambled Eggs:
If you prefer scrambled eggs, just scramble the eggs, salt & pepper, spinach, and cheese in the pan over medium-low heat instead of covering with a lid. Scoop the eggs into the corn tortillas. Top with salsa and enjoy.

*If you don’t have a lid for your pan a thin baking sheet is a great substitute.