One of my simple pleasure is being able to have a quick and easy delicious breakfast that I can make in less than 30 minutes, or less if possible. Mornings tends to be busy, and a simple breakfast recipe is something that I welcome with open arms, like this Cheesy Spinach and Egg Quesadilla. I love this recipe, not only that it is easy but also because it is customizable and versatile. You can change the filling if you don’t feel like Spinach. You can use mushroom, bell peppers and onion, black beans, Avocado, and cold cuts or leftover meat for the meat lovers. This is a breakfast that anybody could make, with or without cooking experience needed. Once you get the process, you can play around with different variations, and I love recipes that gives me the opportunity to do that without worrying that I will mess things up.

This Cheesy Spinach and Egg Quesadilla is exactly what the name says. It is loaded with cheese, a good amount of fresh Spinach and 2 full serving of eggs. That’s one good breakfast there.

Since I make egg breakfast almost every week, I thought I’d share with you some of my easy breakfast idea. We can all use some easy recipe now and then, right? I’m calling this series Easy Egg-citing Recipes where I will share simple egg recipes that you can make in no time at all. This is the kind of recipe that I make during busy weekdays and even during the weekends. The main ingredients will be egg, plus more to make it filling and satisfying. This is the type of recipe that I guarantee you can make at home, no cooking skills needed. Just get cracking, and cook the egg!

Egg is probably one staple ingredient is use for breakfast, it is so versatile you can have it hard boiled, scrambled, over easy, fried, poach and baked. It is easy to prepare regardless of how you want it cool, plus it is affordable breakfast that most people love it, me included. So what’s in a egg? Let’s go check!

What’s In an Egg?

Yolk is the yellow portion of the egg and this is full of nutrients, vitamins and fats. Those who are watching their diet normally avoid the egg yolk because of the fat content. Then we have the White which is packed with protein and water, the healthy part of the egg. Have you noticed, there is a white strand floating somewhere in the mix? I thought before this is part of the egg white, but it seems this is actually part of what makes up the egg. This is called the chalazae. It anchors the yolk to the white and to the inside of the shell, keeping the yolk suspended.

How to Store Egg

• Always keep eggs in the carton. the carton protects the eggs and prevents them from absorbing strong odors and flavors of other foods in your fridge through the thousands of tiny pores in the egg shell. Secondly, the Best Before Date is always visible to you so you can guarantee freshness. Lastly, eggs should always be stored with the large end up, the same way they are packaged in the carton. This helps the yolk remain centered.
• Eggs should not be stored on the refrigerator door, but in the main body of the refrigerator to ensure that they keep a consistent and cool temperature.
• Leftover raw egg whites and yolks should be put in airtight containers and stored in the refrigerator immediately. To prevent yolks from drying out, cover them with a little cold water. Drain the water before using.
• When storing hard boiled eggs, you may notice a “gassy” odor in your refrigerator. The odor is caused by hydrogen sulphide, which forms when eggs are cooked. It’s harmless and usually dissipates in a few hours.

Source: Eggs.ca

What are the Ingredients for Cheesy Spinach and Egg Quesadilla?

• Egg – I used 2 eggs for one serving which could be shared between 2 people (or not shared). 1 egg will be too thin, so stick to minimum of 2 per serving 
• Tortilla – You can use any kind of tortilla that you like. Plain, whole wheat or spinach tortilla will work just fine. 
• Cheese – I used a combination of cheddar and mozzarella cheese. For best result, I would recommend use at least 1 melting cheese and then combine another type of cheese.
• Spinach – Use fresh Spinach as the frozen will have to much moisture that can make the quesadilla soggy 
• Butter or Oil – Use small amount of butter or oil to grease the pan. I use butter for this.
• Salt, Pepper and Garlic Powder – This is the minimum seasoning and spices to enhance the taste of the dish. You can also add fresh or dried herbs like Basil, Oregano, Thyme, Rosemary. 

How to Make Cheesy Spinach and Egg Quesadilla

Start by chopping the Spinach into small pieces. The smaller they are, the faster they cook. Beat the eggs,season and add the chopped Spinach.

Grease the pan with butter or flavorless oil. Pour the egg mixture on the heated pan. Wait for the egg to slightly set on top then sprinkle 1/4 cup of the cheese, then season with Black Pepper. You can add more if you want too or use other spices to season it. Lay the tortilla on top an press to make it stick to the egg. The cheese will also help glue the egg and tortilla together. Once the side starts to set, carefully lift and if it lifts easily and the egg has browned already, you are ready to flip. You can also move the pan forward and backward to release the tortilla. If it moves and slips, that means it is ready to flip. This could take about 1 -2 minutes depending on the heat of the stove. Flip the tortilla, then arrange the remaining Spinach and Cheese. Fold the tortilla into half. Cook both sides for another 1 -2 minutes. Remove from the heat and transfer in a cutting board. Slice into 4 and transfer in a serving plate. That’s about it! Easy, right?  

Tips in Making Egg Quesadilla

1. Use a tortilla size that it’s almost close to the size of the pan you are using. For best thickness, I used 9-inch pan for a large tortilla. Anything bigger than this will make the egg too thin. If you want use a larger pan, add more eggs. I used large tortilla for this recipe.
2. Make sure the tortilla is soft and pliable. If you are using a tortilla that has been stored in the refrigerator, soften the tortilla before using it. To do this, lay the tortilla on a plate, cover with damp towel and microwave for about 20 seconds. The tortilla should be soft and easy to fold without cracking. 
3. Make sure to lay the tortilla while the top of the egg is till wet. This will help the tortilla to stick to the egg, and do not forget the cheese as this will also help glue the egg and tortilla together. 

Ingredients: 

• 2 Eggs 
• 1/4 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1/4 teaspoon Garlic Powder
• 1/2 cup Mozzarella or Cheddar Cheese – grated 
• 1/2 cup Spinach – measure after chopping
• 1/8 teaspoon Paprika
• Butter to grease the pan

Instructions: 

1. Beat the Eggs: In a bowl, beat the eggs then add salt, black pepper and garlic powder. Add half of the chopped Spinach (1/4 cup) and mix to combined. 
2. Grease the pan and bring to low- medium heat. Add butter. Use a brush to coat the entre pan with butter. Pour the beaten egg. Swirl the pan to evenly distribute the mixture on the pan.  
3. Add cheese & tortilla: Once the top starts to slightly cook, sprinkle 1/4 cup of the cheese and sprinkle black pepper. Lay the tortilla on top and lightly press. Keep cooking for 1 – 2 minutes or until the edge is set and it no longer stick when you lift it. Move the pan backward and forward to test of ready to be flip. If the tortilla move, that means the bottom is set and no longer sticking.
4. Lift the egg to flip. Sprinkle the remaining half of the chopped Spinach and cheese. Sprinkle paprika on top. Fold the tortilla in half and cook each side for another 1 – 2 minutes.
5. Transfer in a cutting board and cut into 4 pieces and transfer into a serving plate. 
6. Serve while warm with sour cream or salsa on the side (optional sides)

Serves 2 

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