Ingredients
- 10 large eggs
- 1 tablespoon milk
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- ½ tablespoon extra-virgin olive oil
- 5 cups lightly packed fresh spinach, roughly torn (about 4 ounces)
- 1 can (15 ounces) reduced-sodium white beans (such as cannellini), rinsed and drained
- 1½ cups freshly grated cheese (cheddar, Swiss, mozzarella, etc.)
- 8 whole wheat tortillas (medium taco size, about 7 inches)
Instructions
- In a large bowl, whisk together eggs, milk, salt, garlic powder, and black pepper. Set aside.
- Heat olive oil in a large nonstick skillet over medium heat. Add spinach and cook, stirring, until wilted, about 1 minute.
- Add beans, reduce heat to medium-low, and pour in the egg mixture. Gently scramble the eggs until just set, about 5 minutes. Remove from heat.
- To assemble, sprinkle one-eighth of the cheese over half of each tortilla. Add one-eighth of the egg mixture, then fold tortillas in half.
- Wipe out skillet, heat to medium, and lightly coat with nonstick spray or oil.
- Cook quesadillas 2–3 minutes per side, until golden and cheese is melted.
- Slice into wedges and serve warm.
- Freezer Option: Let filling cool, assemble quesadillas, wrap in plastic, and freeze. Reheat in microwave (2–3 minutes) or thaw and toast in skillet.
Notes
- Use any melty cheese you prefer — pepper jack adds a nice kick.
- Swap spinach for kale or arugula if desired.
- Great with salsa, hot sauce, or avocado on the side.
- Freeze in a single layer on a baking sheet, then transfer to a bag for easier storage.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 quesadilla
- Calories: 300
- Sugar: 1g
- Sodium: 370mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 17g
- Cholesterol: 195mg
