Breakfast quesadilla filled with soft scrambled eggs, spinach, mushrooms, onions, and melted cheese. This soft scrambled eggs breakfast quesadilla is delicious and a great way to start your morning.
Ingredients
Spinach Mushroom
1 tablespoon olive oil
½ small onion, sliced
1 cup sliced mushrooms
2 cups baby spinach
Pinch of salt
Slow Scrambled Eggs
4 large eggs
2 tablespoons heavy cream
Pinch of salt
1 tablespoon olive oil
Quesadilla
1 tablespoon olive oil
2 flour or corn tortillas
½ cup shredded cheddar cheese
Pinch of salt
Hot sauce
Directions:
Add a little bit of olive oil to a medium sized skillet. Allow it to heat for a minute before adding sliced onions and mushrooms. Cook the onions and mushrooms for several minutes until soft. Add spinach and cook until just wilted. Sprinkle with a pinch of salt. Transfer the spinach, mushroom, and onion mixture to a bowl and set aside for now.
To make the slow scrambled eggs, whisk eggs with heavy cream and a pinch of salt until well incorporated.
Add olive oil to a nonstick skillet over low heat. Slowly pour the egg mixture into the skillet and sprinkle a pinch of salt over it. Use a spatula or a wooden spoon to push the egg around until the eggs are cooked to your liking, about 6 minutes. Transfer the scrambled eggs into a bowl and set aside for now.
Heat olive oil over low heat and place a tortilla on top. Sprinkle shredded cheese on half of the tortilla, then top with scrambled eggs and the spinach, mushroom, and onion mixture. Add more shredded cheese and a pinch of salt.
Fold the tortilla in half and heat until both sides are slightly browned and the cheese has melted.
Repeat with another quesadilla.
Cut each of the soft scrambled egg breakfast quesadilla into four slices.
Serve the soft scrambled egg breakfast quesadilla warm with hot sauce if desired.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2019/01/27/soft-scrambled-eggs-breakfast-quesadilla/