Spinach & Mushroom Quesadilla
featured in Quesadillas 4 Ways
This spinach and mushroom quesadilla is loaded with savory flavors and packed with nutritious veggies. The tender spinach and meaty mushrooms are complemented by melty cheese and a crispy tortilla, making it a delicious and satisfying meal or snack.
Tasty Team
96% would make again
Total Time
25 minutes
25 min
Prep Time
10 minutes
10 min
Cook Time
15 minutes
15 min
Total Time
25 minutes
25 min
Prep Time
10 minutes
10 min
Cook Time
15 minutes
15 min
Ingredients
for 2 quesadillas
- 1 tablespoon olive oil
- ½ cup mushrooms (40 g), sliced
- 2 cloves garlic
- 3 cups fresh spinach (120 g)
- salt, to taste
- pepper, to taste
- 3 eggs
- 2 large flour tortillas
- 1 cup shredded mozzarella cheese (100 g), double for 2 quesadillas
- ½ cup shredded parmesan cheese (60 g), double for 2 quesadillas
Garnish
- fresh parsley
- salsa
Nutrition Info
- Calories 683
- Fat 43g
- Carbs 32g
- Fiber 2g
- Sugar 1g
- Protein 42g
Estimated values based on one serving size.
Preparation
- Let the oil heat up in the skillet and add the garlic followed by the mushrooms. Cook until the mushrooms have softened and caramelized a bit.
- Add the spinach and cook until spinach has wilted.
- Crack in the eggs and scramble with the veggies. Season with salt and pepper, and stir until fully cooked. Remove from the pan and set aside.
- Place the tortilla in the skillet and add a layer of both cheeses on half of the tortilla.
- Add the scramble, top with more cheese and fold the tortilla in half.
- Cook for 6 minutes over medium heat, flipping half way.
- Serve with salsa and garnish with fresh parsley.
- Enjoy!
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