Spinach & Cheese Egg White Breakfast Quesadilla
Recipe by
Ingredients
- For the Quesadilla:
- 6 egg whites
- 1 cup fresh spinach, chopped
- 1/2 cup shredded part-skim mozzarella cheese
- 1/4 cup shredded reduced-fat cheddar cheese
- 2 whole wheat tortillas (8-inch, high-protein if available)
- 1 tsp olive oil
- Pinch of salt and black pepper
- Optional Garnishes:
- Fresh salsa or hot sauce
- Chopped cilantro
Directions
- Cook the Spinach: Heat olive oil in a skillet over medium heat. Add chopped spinach and cook until wilted, about 2 minutes. Remove and set aside.
- Cook the Egg Whites: In the same skillet, add egg whites. Season with salt and pepper. Cook, stirring gently, until just set. Remove from heat.
- Assemble the Quesadilla: Place one tortilla on a plate. Spread half of the cheese evenly, then layer on cooked egg whites and spinach. Sprinkle the rest of the cheese on top and cover with the second tortilla.
- Cook the Quesadilla: Return the skillet to medium heat. Place the quesadilla in the pan and cook for 2-3 minutes per side, pressing down gently with a spatula, until golden brown and crispy with melted cheese inside.
- Slice & Serve: Cut into wedges, serve warm with salsa or hot sauce if desired.
Tips for Meal prep
Prep the filling ahead of time (spinach and egg whites) and store in fridge for up to 3 days. Assemble and cook fresh for best crispiness. Use a nonstick pan for easier flipping and even browning. Freeze pre-assembled quesadillas wrapped in foil; reheat in skillet or oven for best texture.
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