Starting my day with a Spinach and Feta Breakfast Quesadilla is a treat. It’s simple yet satisfying.
The fresh spinach and tangy feta are wrapped in a crispy tortilla. It’s not just tasty; it’s also packed with nutrients to start your day right.
This dish is perfect for any meal. It’s great for a family breakfast or a weekend brunch. Plus, it’s ready in under 20 minutes, perfect for busy mornings.
Table of Contents
Benefits I Love About This Dish
This Spinach and Feta Breakfast Quesadilla is balanced and delicious. It has protein, fiber, and healthy fats. It keeps me full but doesn’t make me feel heavy.
Extra Information
Nutritional Benefits
This dish is both tasty and healthy. The spinach adds iron and antioxidants. The feta provides calcium and probiotics. Eggs add high-quality protein, and it’s low in carbs.
Best Occasions
This dish is perfect for weekend brunches or lazy Sundays. It’s also great for picnics or outdoor gatherings where you need something easy to carry.
Begin your day with a cheesy, crispy Spinach and Feta Breakfast Quesadilla! It’s full of flavor and nutrients. Plus, it’s quick, easy, and super tasty. It’s great for breakfast or brunch!
Ingredients
To make two generous servings, you’ll need:
For the Quesadillas:
- 4 large flour tortillas (8-inch diameter)
- 2 cups fresh baby spinach leaves, washed and dried
- 1 cup crumbled feta cheese (about 150g)
- 2 large eggs, lightly beaten
- ½ cup shredded mozzarella cheese (optional but recommended for extra gooeyness!)
- 1 tablespoon olive oil or butter
- Salt and pepper to taste
Optional Toppings/Sides:
- Sliced avocado
- Sour cream or Greek yogurt
- Fresh salsa or pico de gallo
- Chopped cilantro or parsley for garnish
Preparation Method
Here’s how to make this dish step by step:
Step 1: Prepare Your Ingredients
Begin by washing and drying the spinach. If it’s full-sized, chop it into smaller pieces. Crack the eggs into a bowl, whisk them lightly, and season with salt and pepper.
Step 2: Cook the Eggs and Spinach
Heat a nonstick skillet over medium heat and add half a tablespoon of olive oil or butter. Pour in the beaten eggs and cook gently, stirring occasionally. Once done, transfer the eggs to a plate. In the same skillet, sauté the spinach briefly until wilted. Remove and set aside with the eggs.
Step 3: Assemble the Quesadillas
Lay out one tortilla on a clean surface. Sprinkle a quarter of the feta cheese over one half of the tortilla. Add a layer of cooked spinach and scrambled eggs, followed by mozzarella if desired. Fold the tortilla in half to enclose the filling. Repeat with the remaining ingredients to assemble three more quesadillas.
Step 4: Cook Until Golden and Crispy
Return your skillet to medium heat and add another half tablespoon of oil or butter. Place one assembled quesadilla in the pan and cook for 2-3 minutes on each side. The tortilla should turn golden brown and crispy, and the cheese should melt beautifully. Transfer the finished quesadilla to a cutting board and repeat with the others.
Step 5: Serve Hot and Enjoy!
Cut each quesadilla into wedges and serve them warm. Add creamy avocado, sour cream, or zesty salsa for extra flavor. Top with fresh herbs like cilantro or parsley for freshness.
Useful Tips
- Use a cast-iron skillet for even heat and crispiness.
- Don’t overcrowd the skillet. Cook in batches for perfect golden quesadillas.
- Try other cheeses like ricotta or goat cheese for variety.
Check out this recipe: No-Bake Cheesecake With Berry Topping: A Sweet Delight
Additional Information
- Level of Difficulty: Beginner-friendly!
- Preparation Time: 10 minutes
- Cooking Time: 10 minutes
- Portion: 2 servings (4 quesadilla wedges per serving)
Equipment I Use
I use a few key pieces for this recipe:
- A nonstick skillet or cast-iron pan for even golden quesadillas.
- A sturdy spatula for flipping without breaking.
- Mixing bowls, a knife, and cutting board for prep.
Special Care I Take
For kids or those sensitive to strong flavors, I use less feta or swap it. Make sure spinach is dry to avoid soggy tortillas. Watch the heat to prevent burning.
Recipe Variations
I love trying new things with this Spinach and Feta Breakfast Quesadilla. Swap spinach for kale or arugula for different flavors. Add caramelized onions or roasted red peppers for sweetness and smokiness.
If feeling indulgent, add crumbled bacon or prosciutto. For a vegetarian option, try sautéed mushrooms or diced zucchini. The possibilities are endless!
Side Dishes
I pair this quesadilla with simple yet flavorful sides. A fresh fruit salad is refreshing. On weekends, serve with seasoned black beans or refried beans for protein and fiber.
Roasted potatoes with olive oil, garlic, and rosemary are a favorite. Don’t forget sour cream or guacamole for dipping.
Presentation Tips
Presentation is fun and creative. Slice quesadillas into neat wedges for better looks and eating. Arrange on a warm plate for crispiness.
Garnish with chopped cilantro or parsley for color. Add vibrant sides like avocado and salsa. Serve on a wooden board or slate tray for a rustic vibe. Drizzle olive oil and sprinkle paprika or chili flakes for shine and spice. People will want to take photos!
Final Thought
When you take your first bite of this Spinach and Feta Breakfast Quesadilla, remember something. The simplest things can bring the most joy. And isn’t that what good food is all about?
