Name: Savoury Spinach & White Bean Scramble Breakfast Quesadilla
Cook time: 25 min
Total time: 25 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkg baby spinach; 1 ½ (398 ml) cans cannellini (white kidney) beans; 0.375 (227 g) block cheddar cheese; 9 eggs; 6 large flour tortillas; black pepper; extra virgin olive oil; salt

Savoury Spinach & White Bean Scramble Breakfast QuesadillaSavoury Spinach & White Bean Scramble Breakfast Quesadilla — a 25-minute breakfast recipe with 8 ingredients, serving 6.Ingredients

1 ½ (142 g) pkg baby spinach

1 ½ (398 ml) cans cannellini (white kidney) beans

0.375 (227 g) block cheddar cheese

9 eggs

6 large flour tortillas

black pepper

extra virgin olive oil

salt

Instructions

Drain and rinse the beans in a colander; set aside to drain further.

Wash the spinach (skip if it came pre-washed) and roughly chop.

Crack the eggs into a medium bowl and season with salt and pepper; whisk together.

Preheat a large nonstick skillet over medium heat. Once the skillet is hot, add oil and swirl to coat the bottom.

Add spinach to the skillet and season with salt and pepper; cook, tossing frequently, until the spinach has wilted, 1-2 minutes.

Add beans to the skillet and stir to combine; add the egg mixture. Scramble the eggs using a combination of stirring and flipping, making sure to bring in all the mixture from the edges of the pan; cook until the eggs are no longer runny.

Grate cheese.

To assemble the quesadillas, lay the tortillas on a flat surface and divide cheese and egg mixture between them, arranging it on one half of the tortilla; fold in half.

Wipe skillet clean and return to heat. Working in batches, drizzle the skillet with oil, and lay the assembled quesadillas in the pan. Cook until golden on both sides, 5-6 minutes, turning halfway through.

To serve, cut quesadillas into wedges and divide between plates. Enjoy!

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