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Breakfast recipe

Spinach Cheddar Breakfast Quesadillas with Tomato Salsa

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Vegetarian breakfast quesadillas filled with soft eggs, spinach, cheddar, spring onions, tomato salsa, lime, and black pepper.

Start planningStart cookingIngredients
20 min520 kcal4 base servingsBreakfastQuickFamily FriendlyVegetarian
ContainsEgg, Gluten, Milk
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Recipe and nutrition estimates

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Focus ingredients: eggs, tortilla wraps, baby spinach, cheddar

Dietary fit: Vegetarian, Lower Sugar

Serving tip: Cut into wedges for children or wrap whole for a portable breakfast.

Spinach Cheddar Breakfast Quesadillas with Tomato Salsa plated and ready to serve.

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Ingredients

What you need

  • 6 eggs
  • 8 tortilla wraps
  • 120g baby spinach
  • 120g cheddar
  • 250g cherry tomatoes
  • 4 spring onions
  • 1 lime
  • 1 tbsp olive oil
  • 1/2 tsp black pepper

You'll also need

non-stick frying pan, mixing bowl, grater, knife, chopping board

Method

Step by step

Up to 8 clear steps
  1. Spinach Cheddar Breakfast Quesadillas with Tomato Salsa cooking step 1: Prepare the filling.
    Step 1

    Prepare the filling

    Grate the cheddar, slice the spring onions, roughly chop the baby spinach, halve the cherry tomatoes, and whisk the eggs with the black pepper.

    4 min
  2. Spinach Cheddar Breakfast Quesadillas with Tomato Salsa cooking step 2: Soften the spinach.
    Step 2

    Soften the spinach

    Heat 1 tablespoon olive oil in a non-stick frying pan over a medium heat, add the spring onions and spinach, and cook for 2 minutes until the spinach has wilted.

    2 min
  3. Spinach Cheddar Breakfast Quesadillas with Tomato Salsa cooking step 3: Scramble the eggs.
    Step 3

    Scramble the eggs

    Pour in the eggs, season with the black pepper already in the bowl, and stir for 3 to 4 minutes until softly set; fold in half the cheddar.

    4 min
  4. Spinach Cheddar Breakfast Quesadillas with Tomato Salsa cooking step 4: Toast the quesadillas.
    Step 4

    Toast the quesadillas

    Divide the egg mixture between four tortilla wraps, scatter with the remaining cheddar, top with the remaining wraps, and toast in the dry pan for 2 minutes on each side until golden.

    4 min
  5. Spinach Cheddar Breakfast Quesadillas with Tomato Salsa cooking step 5: Add tomato salsa.
    Step 5

    Add tomato salsa

    Toss the cherry tomatoes with a squeeze of lime, cut the quesadillas into wedges, and spoon the tomato salsa alongside.

    2 min

    Use a fish slice to turn each quesadilla so the filling stays tucked in.