Recipe
Cooking steps and ingredient details are being prepared.
Breakfast recipe
Quick vegetarian breakfast quesadillas with scrambled eggs, mushrooms, baby spinach, cheddar, tortilla wraps, and chives.
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Ingredients
non-stick frying pan, mixing bowl, grater, knife, chopping board
Method
Slice the chestnut mushrooms, roughly chop the baby spinach, grate the cheddar cheese, chop the chives, and beat the eggs with black pepper and a small pinch of salt.
Heat 1 tablespoon olive oil in a non-stick frying pan over a medium-high heat and fry the mushrooms for 4 minutes until browned at the edges.
Lower the heat, add the spinach for 1 minute until wilted, then pour in the eggs and stir for 2 to 3 minutes until softly set.
Divide the egg mixture and cheddar over four tortilla wraps, scatter with chives, and top with the remaining wraps.
Toast each quesadilla in a dry frying pan for 1 to 2 minutes per side until golden and the cheese melts, then slice into wedges.
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