Go Back
- 4 large flour tortillas - 2 cups fresh spinach, chopped - 1 cup feta cheese, crumbled - 4 large eggs - 1/4 cup milk - 1 small onion, finely diced - 1 clove garlic, minced - 1 tablespoon olive oil - Salt and pepper to taste - Optional: Sliced avocado, salsa, or hot sauce for serving Each ingredient plays an important role in your quesadilla. Flour tortillas hold everything together. They give a nice, soft bite. Fresh spinach adds a pop of green and nutrients. It brings a mild flavor that pairs well with feta. Feta cheese adds a salty, tangy taste and creamy texture. Eggs give the quesadilla its rich base and protein. Milk makes the eggs fluffier. Onions and garlic provide depth and aroma. Olive oil helps cook and crisp the tortillas. Salt and pepper enhance the overall flavor. Optional toppings like avocado and salsa add freshness and zest. If you need to change things up, there are easy swaps. Use whole wheat tortillas for more fiber. Swap spinach with kale or collard greens for a different green. If you don’t have feta, try goat cheese or mozzarella. In place of eggs, use scrambled tofu for a vegan option. You can also use almond milk instead of regular milk. For a punch of flavor, add diced bell peppers or mushrooms. Adjust these based on what you have at home. To make a Spinach Feta Breakfast Quesadilla, gather your ingredients first. You will need flour tortillas, fresh spinach, feta cheese, eggs, milk, onion, garlic, olive oil, salt, and pepper. This dish takes about 25 minutes from start to finish. 1. Heat the olive oil: Start by warming the olive oil in a skillet over medium heat. 2. Sauté the onion: Add the diced onion to the skillet and cook for 3-4 minutes. The onion should be soft and clear. 3. Add garlic and spinach: Mix in the minced garlic and chopped spinach. Cook for another 2-3 minutes until the spinach wilts. Season with salt and pepper, then take it off the heat. 4. Whisk eggs and milk: In a bowl, beat the eggs and milk together. Add a pinch of salt and pepper for flavor. 5. Cook the eggs: Pour the egg mix into the same skillet on low heat. Stir gently. Cook for 3-4 minutes until the eggs are just set but still creamy. 6. Prepare the tortillas: Take two tortillas and lay them flat. Spread the spinach and egg mix on one half of each tortilla. Sprinkle crumbled feta cheese on top. 7. Fold and cook: Fold the tortillas into a half-moon shape. Wipe the skillet and return it to medium heat. Cook the quesadillas for 3-4 minutes on each side until they are golden brown. 8. Serve: Remove them from the skillet and let them cool for a minute. Cut into triangles for easy serving. - Make sure not to overcook the eggs. This keeps them creamy and soft. - Use fresh spinach for the best flavor and nutrition. - If you want extra crunch, cook the quesadillas a bit longer. - Serve with sliced avocado or salsa for added taste. Follow these steps, and you will create a tasty Spinach Feta Breakfast Quesadilla that everyone will love. For the complete recipe, check out the Full Recipe. To make a perfect quesadilla, start with good heat control. Use medium heat for cooking. This helps ensure the tortilla gets golden brown without burning. Press down gently on the quesadilla with a spatula. This helps the filling melt and stick well. You can easily boost the taste of your quesadilla. Adding herbs like fresh dill or parsley works wonders. You might also try spices like cumin or paprika for extra warmth. Want more depth? Mix in sun-dried tomatoes or olives. These add a pop of flavor that excites! Serve your quesadillas warm for the best taste. I love adding sliced avocado on top. It adds creaminess and looks great too. Pair it with salsa or hot sauce for a kick. This balance of flavors makes every bite unforgettable. Check out the Full Recipe for a detailed guide on how to create this dish! {{image_2}} You can use many cheeses in your quesadilla. Feta adds a salty, tangy taste. Try mozzarella for a creamier texture. Cheddar gives a sharp flavor. Goat cheese can add a rich touch. Mix and match to find your favorite blend. Want to boost your quesadilla? Add cooked proteins. Grilled chicken adds a hearty bite. Crispy bacon gives a smoky crunch. You can even use sausage for a savory twist. Just make sure to chop them small so they fit nicely inside. For a vegetarian option, skip the meat and focus on veggies. Bell peppers, mushrooms, or zucchini work great. If you're vegan, swap the eggs and cheese for plant-based versions. Use tofu or chickpeas for protein. These swaps keep the dish tasty and satisfying. You can find the full recipe with all these variations to inspire your cooking. To keep your quesadilla fresh, wrap it in foil or place it in an airtight container. This helps maintain flavor and texture. Store it in the fridge for up to three days. When you're ready to eat, the best way to reheat is on the stove. Heat a skillet over medium heat. Place the quesadilla in the skillet for about 3-4 minutes on each side. This will make it crispy again. You can also use the microwave. Just warm it for 30 seconds to 1 minute. However, this might make it a bit soggy. You can freeze the quesadillas for later. Wrap each one in plastic wrap, then foil. This extra layer helps avoid freezer burn. Label the package with the date. They can stay in the freezer for about two months. To reheat, let them thaw in the fridge overnight. Then, use the stove or microwave as mentioned above. For a quick meal, this method works wonders! For the full recipe, check out the Spinach Feta Breakfast Quesadilla section. To make a Spinach Feta Breakfast Quesadilla, gather your ingredients and follow the steps. Start by cooking diced onion in olive oil until it's soft. Add minced garlic and chopped spinach to the pan. Cook until the spinach wilts. In a bowl, whisk eggs with milk, salt, and pepper. Pour the egg mix into the skillet and cook gently until just set. Spread the spinach and egg mix on half of each tortilla. Sprinkle crumbled feta on top. Fold the tortillas and cook in a skillet until they are golden brown. Cut into triangles and serve warm. For the full details, check the Full Recipe. Yes, you can make the quesadilla ahead of time. Cook the filling and let it cool. Then, store it in the fridge. When ready to eat, fill the tortillas and cook them. You can also make the quesadilla fully and store it. Just keep it in an airtight container in the fridge. Reheat in a skillet or microwave when you're ready to enjoy. Some great sides for breakfast quesadillas include: - Fresh fruit salad - Sliced avocado - Salsa or pico de gallo - Sour cream or Greek yogurt - A light green salad These sides add color and flavor, making your meal more fun and tasty. This guide covered all you need to know about breakfast quesadillas. We explored key ingredients, cooking steps, and helpful tips. I shared cooking techniques, flavor ideas, and fun variations. You learned how to store leftovers and reheat them easily. Try your own twist and enjoy great meals. Cooking can be simple and fun. With these tips, you'll make delicious quesadillas every time. Dive in and start creating!

Spinach Feta Breakfast Quesadilla

Start your day off right with a delicious Spinach Feta Breakfast Quesadilla! This quick and easy recipe combines fresh spinach, creamy feta, and fluffy eggs for a savory morning treat. Perfect for busy mornings, these quesadillas can be ready in just 25 minutes. Explore how to prepare this tasty dish and elevate your breakfast game. Click through for full instructions and tips for a flavorful twist!
Print Recipe Pin Recipe

Ingredients
  

4 large flour tortillas

2 cups fresh spinach, chopped

1 cup feta cheese, crumbled

4 large eggs

1/4 cup milk

1 small onion, finely diced

1 clove garlic, minced

1 tablespoon olive oil

Salt and pepper to taste

Optional: Sliced avocado, salsa, or hot sauce for serving

Instructions
 

In a skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until they become translucent.

    Add the minced garlic and chopped spinach to the pan, cooking for an additional 2-3 minutes until the spinach wilts. Season with salt and pepper, then remove from heat.

      In a bowl, whisk together the eggs, milk, and a pinch of salt and pepper until well combined.

        Pour the egg mixture into the same skillet over low heat and stir gently until the eggs are just set but still slightly creamy, about 3-4 minutes.

          Lay out two of the tortillas on a flat surface. Evenly distribute the spinach and egg mixture on one half of each tortilla, then sprinkle with crumbled feta cheese.

            Fold the tortillas over to create a half-moon shape.

              Wipe down the skillet and return it to medium heat. Place the quesadillas in the skillet, cooking for about 3-4 minutes on each side until they are golden brown and crispy.

                Remove from the skillet and let cool for a minute before cutting into triangles.

                  Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 2 (makes 4 quesadillas)

                    - Presentation Tips: Serve warm, garnished with sliced avocado and a bowl of salsa or hot sauce on the side for dipping. For added flair, sprinkle some extra feta on top before serving.