Yield: 8 Quesadillas
Recipe From Erin Clarke/Well Plated
Husband-Tested In Alice’s Kitchen
Spend a
little time on the weekend making these freezer-friendly and filling
quesadillas. They are easy to make and
perfect for a quick, healthful breakfast on busy weekdays. Serve them with fresh tomatoes, avocados or
your favorite salsa.
10 large eggs
1 Tablespoon milk
½ teaspoon kosher salt
½ teaspoon garlic powder
½ teaspoon black pepper
½ Tablespoon extra-virgin olive oil
5 cups
lightly packed fresh spinach, roughly torn or chopped (about 4 ounces)
1 (15-ounce) can beans, such as cannellini, Great Northern, rinsed
and drained
1½ cups freshly grated cheese, such as cheddar, Swiss,
mozzarella (about 5 ounces)
8 medium whole-wheat tortillas or lavash (taco size, about 7 inches)
In a large bowl, whisk together the eggs, milk, salt, garlic
powder, and pepper. Set aside.
Add the olive oil to a large nonstick skillet over medium
heat until it is hot and shimmers. Swirl to coat the pan, and then add the
spinach and cook, stirring often, until it begins to wilt, about 1 minute. Add
the beans, reduce the heat to medium low, and then carefully pour in the eggs.
With a rubber spatula, cook the eggs low and slow, using the spatula to move
them around the pan often. Continue cooking until the eggs are scrambled and
just set, about 5 minutes. Taste and season with additional salt or pepper as
desired. Remove from the heat. (If freezing the quesadillas, let the filling
cool completely.)
To assemble the quesadillas: Sprinkle a tortilla with
one-eighth of the shredded cheese, leaving a small border all the way around
the edge. Spoon one-eighth of the egg mixture on top, and then fold the
tortilla in half. Repeat with the remaining tortillas.
To
Cook Immediately: Carefully wipe out the skillet.
Increase the heat to medium and lightly coat the skillet with nonstick
spray. Cook the assembled quesadillas on
both sides until golden and the cheese is melted, about 5 to 6 minutes total.
Cut into wedges and serve warm. You can also store the egg filling
separately in the refrigerator for up to 3 days, and then assemble the
quesadillas just before cooking. Do not store assembled quesadillas in the
refrigerator because the tortillas will become mushy.
To
Freeze: Let the egg filling cool completely to room temperature.
Once cooled, form the quesadillas as directed above, then wrap each assembled
quesadilla individually in plastic wrap. Arrange the quesadillas in a single
layer on a baking sheet or similar flat surface that will fit in your freezer.
Place the sheet in the freezer until the quesadillas are firm, and then
transfer them to a freezer bag or airtight container. Freeze for up to 2 months.
(I placed the quesadillas in a large
freezer bag, separating them with squares of parchment paper.)
To
Cook From Frozen: Remove the plastic wrap and warm
the quesadilla in the microwave for 2 to 3 minutes until heated through.
Alternatively, you can let them thaw overnight in the refrigerator and cook in
a skillet as directed above.
 |
| Making time on the weekend to prep these ahead assembly-style, will make your weekday breakfasts go quick. |
Nutrition
Information
Serving
Size: 1 quesadilla Amount Per Serving: Calories: 331
Calories; Total Fat: 15g; Saturated Fat: 7g; Cholesterol: 251mg; Sodium: 477mg;
Carbohydrates: 33g; Fiber: 6g; Sugar: 3g; Protein: 20g
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