Ingredients
- Large Flour Tortillas: The foundation of our quesadilla, choose large tortillas to hold all the delicious Italian fillings. Look for good quality tortillas that are soft and pliable.
- Eggs: The protein powerhouse of our breakfast, eggs provide a rich and satisfying filling. We’ll be scrambling them for this recipe.
- Fresh Mozzarella Cheese: The star Italian ingredient, fresh mozzarella adds a creamy, milky flavor and incredible melt. Use fresh mozzarella balls, not pre-shredded, for the best texture and taste.
- Ripe Tomatoes: Juicy and flavorful tomatoes bring a burst of freshness and acidity to balance the richness of the cheese and eggs. Roma tomatoes or vine-ripened tomatoes work particularly well.
- Fresh Basil Leaves: The quintessential Italian herb, fresh basil adds a fragrant and slightly peppery note that elevates the entire dish.
- Baby Spinach: Adding a boost of nutrients and a subtle earthy flavor, baby spinach wilts down beautifully and adds a vibrant green color.
- Ricotta Cheese (Optional): For an extra layer of creaminess and richness, ricotta cheese is a fantastic addition. Use whole milk ricotta for the best flavor and texture.
- Parmesan Cheese (Grated): A sprinkle of grated Parmesan cheese adds a salty, savory, and umami-rich element to the quesadilla.
- Olive Oil: Essential for cooking, olive oil adds a healthy fat and a subtle fruity flavor that complements the Italian ingredients. Use extra virgin olive oil for the best quality and flavor.
- Garlic Powder: A touch of garlic powder enhances the savory flavors of the filling without overpowering the other ingredients.
- Onion Powder: Similar to garlic powder, onion powder adds a subtle savory depth and complexity to the flavor profile.
- Dried Oregano: A classic Italian herb, dried oregano brings a warm, slightly pungent flavor that ties all the Italian flavors together.
- Salt: Essential for seasoning, salt enhances the flavors of all the ingredients and balances the overall taste. Use sea salt or kosher salt for best results.
- Black Pepper: Freshly ground black pepper adds a touch of spice and complexity to the seasoning.
Instructions
- Prepare the Vegetables: Begin by washing your tomatoes and baby spinach thoroughly. Dice the tomatoes into small, bite-sized pieces. If using larger spinach leaves, roughly chop them. Set the vegetables aside.
- Whisk the Eggs: In a medium bowl, crack the eggs. Add a pinch of salt, black pepper, garlic powder, and onion powder. Whisk the eggs vigorously until they are light and slightly frothy. This will ensure a fluffier scrambled egg filling.
- Cook the Spinach (Optional): If you prefer your spinach wilted, heat a teaspoon of olive oil in a non-stick skillet over medium heat. Add the baby spinach and cook for 1-2 minutes, or until it just begins to wilt. Remove from the skillet and set aside. This step is optional, you can also add fresh spinach directly to the quesadilla if you prefer a slightly fresher texture.
- Scramble the Eggs: In the same skillet, add another teaspoon of olive oil and heat over medium-low heat. Pour the whisked eggs into the skillet and gently scramble them. Cook the eggs slowly, stirring occasionally, until they are just set but still slightly moist. Avoid overcooking the eggs, as they will continue to cook inside the quesadilla. Once cooked, remove the scrambled eggs from the skillet and set aside.
- Assemble the Quesadillas: Place a large flour tortilla on a clean, flat surface. Spread a thin layer of ricotta cheese (if using) evenly over half of the tortilla. This will act as a creamy base and help hold the other fillings in place.
- Layer the Fillings: On top of the ricotta (or directly onto the tortilla if not using ricotta), layer half of the scrambled eggs, followed by half of the diced tomatoes, half of the wilted spinach (or fresh spinach), and half of the fresh mozzarella cheese. Tear the mozzarella into smaller pieces if needed for even distribution. Sprinkle a few fresh basil leaves and a pinch of dried oregano over the fillings. Finally, sprinkle a little grated Parmesan cheese on top.
- Fold and Cook: Carefully fold the empty half of the tortilla over the filling, creating a half-moon shape. Lightly brush the outside of the quesadilla with olive oil.
- Grill or Pan-Fry: Heat a clean skillet or griddle over medium heat. Place the assembled quesadilla in the hot skillet and cook for 3-4 minutes per side, or until the tortilla is golden brown and crispy and the cheese is melted and gooey. Gently press down on the quesadilla with a spatula while cooking to ensure even browning and melting.
- Repeat and Serve: Repeat steps 5-8 with the remaining tortillas and fillings to make the desired number of quesadillas.
- Cut and Enjoy: Once cooked, carefully remove the quesadilla from the skillet and place it on a cutting board. Use a sharp knife or pizza cutter to cut the quesadilla in half or into wedges. Serve immediately while warm and enjoy your delicious Italian Breakfast Quesadilla!
Nutrition
- Serving Size: one normal portion
- Calories: 450
- Fat: 28g
- Protein: 25g