Breakfast Quesadillas

Servings: 1

Ingredients:

• 1 tsp Olive Oil

• 2 Eggs (whisked)

• Sea Salt & Black Pepper

• 1 1/2 cup Baby Spinach

• 1 Brown Rice Tortilla (or regular if you prefer)

• 1/2 medium Tomato (chopped)

• 1/3 cup Mozzarella Cheese (shredded)

• 2 tbsp Salsa

Directions:

• Heat a medium-sized skillet over medium-low heat. Add the oil and once hot, add the eggs. Cook, stirring occasionally until fluffy and cooked through. Season with salt and pepper. Remove and set aside.

• In the same skillet, over low heat, add the spinach and cook until wilted, about two minutes. Remove and set aside with the eggs. Squeeze out excess water from the spinach.

• In the same skillet over medium heat, add the tortilla, and then add the spinach, eggs, tomato, and mozzarella to one side of the tortilla. Fold the tortilla in half and gently press down. Cook for two to three minutes per side or until browned and crispy. Let the quesadilla cool slightly and then cut into wedges. Enjoy!

Nutritional Info:

• Protein: 26g

• Fat: 23g

• Carbs: 32g

• Fibre: 4g

• Cals: 458