Incredible! Quick Breakfast Ready in 5 Minutes! Super Easy and Delicious!

Ingredients

• 2 large Eggs (room temperature)
• 1 pinch Salt (fine sea salt)
• 1 pinch Black Pepper (freshly ground)
• 20 g Green Onion (finely chopped)
• 1 Tbsp Unsalted Butter (for sautéing and greasing tortilla)
• 30 g Mozzarella Cheese (shredded, mild)
• 30 g Fresh Spinach (washed, roughly chopped)
• 1 medium Tomato (sliced thin)
• 30 g Feta Cheese (crumbled)
• 30 g Ham (diced, optional)
• 1 Flour Tortilla (23 cm (9‑inch) flour tortilla)

Instructions

1. Gather and prep ingredients

   Crack the eggs into a mixing bowl, add a pinch of salt and black pepper, and whisk until well combined. Finely chop the green onions, slice the tomato, crumble the feta, shred the mozzarella, and wash the spinach.

   Time: PT5M

2. Sauté green onions

   Heat 1 Tbsp butter in a non‑stick skillet over medium heat. Add the chopped green onions and sauté until softened, about 2–3 minutes.

   Time: PT3M

   Temperature: Medium heat

3. Cook scrambled eggs

   Pour the beaten eggs into the skillet with the onions. Stir gently with a spatula, cooking until the eggs are just set but still soft, about 3 minutes.

   Time: PT3M

   Temperature: Medium heat

4. Place eggs on tortilla

   Lay the tortilla on a clean surface. Spread the scrambled eggs evenly over half of the tortilla.

   Time: PT1M

5. Add cheese, spinach, tomato, feta, and ham

   Sprinkle shredded mozzarella, fresh spinach leaves, tomato slices, crumbled feta, and optional diced ham over the eggs.

   Time: PT2M

6. Fold and finish cooking

   Fold the tortilla over to create a half‑moon shape. Add a small knob of butter to the skillet, return the folded quesadilla and cook 1–2 minutes per side until the tortilla is golden and the cheese melts.

   Time: PT4M

   Temperature: Medium heat

7. Serve

   Slide the quesadilla onto a plate, cut into wedges if desired, and enjoy immediately.

   Time: PT1M

Nutrition Facts

Calories

310

Protein

30 g

Carbohydrates

30 g

Fat

26 g

Fiber

2 g