Recipe of the Week – Breakfast Quesadillas

Breakfast Quesadillas

10 large eggs
1 tablespoon milk
1/2 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 tablespoon extra-virgin olive oil
5 cups lightly packed fresh spinach roughly torn or chopped (about 4 ounces)
1 can reduced-sodium white beans (15 ounces) , such as cannellini, Great Northern, or white kidney, rinsed and drained (I typically use cannellini)
1 1/2 cups freshly grated cheese such as cheddar, Swiss, mozzarella, or another similar melty cheese; I love sharp white cheddar (about 5 ounces)
8 whole wheat tortillas medium taco size, about 7 inches

In a large bowl, whisk together the eggs, milk, salt, garlic powder, and pepper. Set aside.
Add the olive oil to a large nonstick skillet over medium heat until it is hot and shimmers. Swirl to coat the pan, then add the spinach and cook, stirring often, until it begins to wilt, about 1 minute. Add the beans, reduce the heat to medium low, then carefully pour in the eggs. With a rubber spatula, cook the eggs low and slow, using the spatula to move them around the pan often. Continue cooking until the eggs are scrambled and just set, about 5 minutes. Taste and season with additional salt or pepper as desired. Remove from the heat. (If freezing the quesadillas, let the filling cool completely.)
Assemble the quesadillas by sprinkling a tortilla with one-eighth of the shredded cheese, leaving a small border all the way around the edge. Spoon one-eighth of the egg mixture on top, then fold the tortilla in half. Repeat with the remaining tortillas.
Carefully wipe out the skillet. Increase the heat to medium and lightly coat the skillet with nonstick spray (or brush with a bit of additional olive oil). Cook the assembled quesadillas on both sides until golden and the cheese is melted, about 5 to 6 minutes total. Cut into wedges and serve warm.

Recipe courtesy of – Well Plated by Erin