Ingredients
2 large eggs
1/2 cup fresh baby spinach leaves
1/2 cup crumbled feta cheese
1 whole wheat tortilla (7–8 inches)
1 teaspoon extra virgin olive oil
Salt and black pepper to taste
1/4 teaspoon dried oregano
Optional: 1/2 teaspoon Mediterranean spice blend
Instructions
Preheat a non-stick skillet over medium heat
Whisk eggs in a bowl with a pinch of salt and pepper
Pour eggs into the skillet, scramble gently until just set
Push scrambled eggs to one side
Add olive oil to the same skillet, sauté spinach until wilted
Mix spinach into the scrambled eggs
Sprinkle feta cheese and oregano over the warmed tortilla
Top with egg mixture, fold the tortilla in half, and cook until golden (2-3 minutes per side)
Repeat with remaining tortilla for second serving
Notes
Warm tortillas in a dry skillet for 10-15 seconds before filling to prevent cracking
Use fresh spinach for best texture
For a vegetarian version, substitute eggs with 1/2 cup plant-based scrambled egg product
Store leftovers in an airtight container for up to 3 days
- Prep Time: 10
- Cook Time: 12
- Category: Mediterranean Mornings
- Method: Stovetop
- Cuisine: Mediterranean-American Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 1 quesadilla
- Calories: 320
- Sugar: 1g
- Sodium: 1150mg
- Fat: 22g
- Saturated Fat: 7g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 240mg