Breakfast quesadillas with smashed avocado, eggs and spinach {vegetarian}
Workday breakfasts should come together quickly, with a minimum of cooking, and this avocado, egg and spinach quesadilla meets those requirements. Oh, yes, and it should taste great and give you a boost of protein to jump-start your morning. Check and check! A few shortcuts planned ahead turn this into a quick and easy breakfast sandwich. Make a pot of hard-boiled eggs in advance, and peel and store them in an airtight container in the refrigerator. Use store-bought salsa; there are so many great ones on the market now, from mild to screeching hot. Buy shredded low-fat cheese at the grocery store, or keep a stash of leftover cheese bits in your freezer. When it's time for breakfast, all you have to do is peel and mash an avocado, assemble, and toast your quesadilla in a frying pan for a couple of minutes until the cheese melts.
Breakfast quesadillas with smashed avocado, eggs and spinach
From the pantry, you'll need: eggs, salsa, whole wheat tortillas, grated or shredded cheese, kosher salt, fresh black pepper, cooking spray.
Serves 4; can be multiplied.
Ingredients
4 ripe avocados
1/2 cup salsa, any type, mild or hot to your taste
A few shakes of hot sauce (I use green Tabasco)
1/4 tsp kosher salt, or more to taste
2 cups fresh baby spinach or kale
4 hard-boiled eggs, peeled and sliced
2 cups shredded cheese (I use low-fat 4-cheese Mexican blend)
4 large (8- or 10-inch) whole wheat tortillas
Cooking spray
Directions
In a small bowl, mash the avocados with the salsa, hot sauce and kosher salt. The mixture should be slightly salty, so add more salt to your taste. (This is the only salt in the dish, so don't skimp.)
Assemble the quesadillas: On one half of each tortilla, place 1/2 cup of the spinach leaves, then spread one-fourth of the avocado mixture. Top with 1 sliced hardboiled egg, and 1/2 cup of cheese.
Fold the tortillas in half.
Heat a large frying pan or griddle pan over low-medium heat. Spray with cooking spray.
Cook the folded tortillas for 2-3 minutes on each side, until browned and the cheese has melted. Remove from the pan and set on a cutting board for a minute or two before cutting each quesadilla into wedges with a serrated knife.
Serve with additional salsa, if you wish, or a bit of sour cream.
More quesadillas that would be delicious for breakfast:
Breakfast quesadilla with smoked salmon and brie, from The Perfect Pantry
Banana or strawberry Nutella quesadillas, from The Perfect Pantry
Southwestern breakfast quesadilla with eggs, black beans and salsa, from Cookin' Canuck
Breakfast quesadillas with cilantro garlic crema, from Crunchy Creamy Sweet
Blueberry breakfast quesadillas, from Green Lite Bites
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Yes, I would love this for breakfast. And I always fell virtuous when I have some vegetables for breakfast.
Kalyn, for some reason I seldom have ripe avocadoes around the house. I need to make more of an effort to use them when they're just perfect, because it makes recipes like this one sing.
Great idea. Time for more avocados. And much better than trying to roll something up with the same ingredients!
Susan, the hard-boiled eggs make this so much easier. Rolling? I can see the avocado squirting out the ends now!
Yummy! im going to try. Thank you.
does anyone have the nutritional information on this? lol I may just be blind
Yoshi, you can enter the ingredients in Calorie Count (https://www.caloriecount.com/cc/recipe_analysis.php) to find the nutritional info.