Breakfast Quesadilla with Cheese Spinach and White Beans

Ingredients

• Egg

  Whole, fresh eggs

  8 large or 400g

• Reduced fat milk

  Fluid, 2% 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, canned

  2 ½ cup or 655g

• Cheddar cheese

  2 cup, shredded or 226g

• Tortillas

  Flour

  8 tortilla, medium or 368g

Directions

1. Whisk the eggs, milk, salt, garlic powder, and pepper in a large bowl until well combined; set aside.
2. Warm the olive oil in a large nonstick skillet over medium heat. Add the chopped spinach and cook, stirring, until just wilted, about 1 minute.
3. Stir in the drained white beans, reduce heat to medium-low, and pour in the egg mixture. Cook gently, stirring often, until the eggs are softly set, about 5 minutes. Taste and adjust seasoning.
4. Place a tortilla on a work surface. Sprinkle with one-eighth of the cheddar, add one-eighth of the egg mixture, and fold in half. Repeat with remaining tortillas and filling.
5. Wipe out the skillet, return to medium heat, and lightly coat with nonstick spray or a thin film of olive oil. Cook the quesadillas in batches, turning once, until golden and the cheese melts, 5 to 6 minutes total. Slice and serve warm.
6. For freezing, let the egg filling cool completely. Assemble as directed, wrap each quesadilla tightly, and freeze on a baking sheet until firm before transferring to a freezer bag. To reheat, unwrap and microwave 2 to 3 minutes, or thaw overnight and crisp in a skillet.