Make Ahead Breakfast Quesadilla with Cheese Spinach and White Beans

• Vegetarian

• Produce

  • 1/2 tsp Garlic powder
  • 5 cups Spinach, fresh
  • 1 (10-ounce can White beans

• Refrigerated

  • 8 Eggs, large

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/2 tsp Kosher salt

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Bread & Baked Goods

  • 8 Tortillas, medium whole wheat

• Dairy

  • 1 tbsp Milk

Found on wellplated.com

Description

Ingredients

• 8 large eggs
• 1 tablespoon milk
• 1/2 teaspoon kosher salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1 tablespoon extra virgin olive oil, plus additional for cooking the quesadillas
• 5 cups fresh spinach, roughly chopped
• 1 (10-ounce) can white beans, rinsed and drained
• 1 1/2 cups freshly grated cheese: cheddar, Swiss, mozzarella, or another similar melty, cheesy
• 8 medium whole wheat tortillas

Directions

• In a large bowl, whisk together eggs milk, salt, garlic powder, and pepper. Set aside. Add 1 tablespoon of the olive oil to a large nonstick skillet over medium and heat until it shimmers. Add the spinach and cook stirring often, until it begins to wilt, about 1 minute. Add the beans, then carefully pour in the eggs and cook, stirring occasionally, just until set, about 3 minutes. Taste and season with additional salt or pepper as desired. Remove from the heat. To make the quesadillas: Sprinkle a tortilla with 1/8 of the shredded cheese, leaving a small border all the way around the edge. Spoon 1/8 of the egg mixture on top, then fold in half. Repeat with remaining tortillas. To cook, carefully wipe out the skillet, lightly coat with olive oil, then heat over medium. Cook the assembled quesadillas on both sides until golden and the cheese is melted, about 5-6 minutes total. Cut into triangles and serve warm.