Breakfast Quesadilla with Cheese Spinach and White Beans

Ingredients

• Egg

  Whole, fresh eggs

  8 large or 400g

• Lowfat milk

  Fluid, 1% milkfat, with added vitamin a and vitamin d

  1 tbsp or 15g

• Salt

  Table

  ½ tsp or 3g

• Garlic powder

  Spices

  ½ tsp or 2g

• Pepper

  Spices, black

  ½ tsp or 1g

• Olive oil

  Salad or cooking

  ½ tbsp or 7g

• Spinach

  Raw

  4 cup or 120g

• White beans

  Mature seeds, cooked, boiled, without salt

  15 oz or 425g

• Cheddar cheese

  2 cup, shredded or 226g

• Tortillas

  Ready-to-bake or -fry, flour

  8 tortilla, medium or 368g

Directions

1. In a large bowl, whisk together the eggs, milk, salt, garlic powder, and pepper. Set aside.
2. Add olive oil to a large nonstick skillet over medium heat until hot. Swirl to coat the pan, then add the spinach and cook, stirring often, until it begins to wilt, about 1 minute.
3. Add the beans, reduce the heat to medium-low, then carefully pour in the eggs. Cook the eggs slowly, stirring often, until scrambled and just set, about 5 minutes. Season with additional salt or pepper if desired. Remove from heat.
4. To assemble the quesadillas, sprinkle a tortilla with one-eighth of the cheese, leaving a small border. Spoon one-eighth of the egg mixture on top, then fold the tortilla in half. Repeat with remaining tortillas.
5. To cook immediately, wipe out the skillet. Increase heat to medium and lightly coat with nonstick spray or olive oil. Cook the quesadillas on both sides until golden and cheese is melted, about 5 to 6 minutes total. Cut into wedges and serve warm.
6. To freeze, let the egg filling cool completely. Assemble the quesadillas, wrap each in plastic wrap, and freeze on a baking sheet. Once firm, transfer to a freezer bag. To cook from frozen, remove plastic wrap and microwave for 2 to 3 minutes or thaw overnight and cook in a skillet.

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