Are you looking for a hearty and nutritious way to begin your day? This Spinach and Mushroom Breakfast Quesadilla with Avocado and Scrambled Eggs is the perfect morning meal. It’s packed with protein, fiber, healthy fats, and essential vitamins to kickstart your energy. This tasty breakfast recipe combines fresh vegetables, creamy avocado, and fluffy eggs wrapped in a crispy tortilla, making it both delicious and good for your body.
What is a Breakfast Quesadilla?
A quesadilla is a classic Mexican dish made by filling a tortilla with cheese and other ingredients, then cooking it until the outside is crispy and the inside is melted and warm. This breakfast version takes a healthy twist by adding spinach, mushrooms, scrambled eggs, and avocado. With its savory flavor and satisfying texture, it’s a meal that both kids and adults will love.
Health Benefits of the Ingredients
Spinach
Spinach is a leafy green loaded with vitamins A, C, and K as well as iron and calcium. It supports bone health, boosts immunity, and helps keep your skin glowing. It’s also low in calories but high in fiber, which keeps you full longer.
Mushrooms
Mushrooms are a low-calorie superfood packed with antioxidants. They contain B vitamins and minerals like selenium and potassium that help support brain function and heart health. Mushrooms also add a satisfying meaty texture to vegetarian dishes.
Eggs
Scrambled eggs provide protein that helps build muscles and keeps you full. Eggs also have healthy fats and are one of the best sources of choline, which is important for brain health.
Avocado
Avocados are rich in healthy monounsaturated fats, which support heart health and help your body absorb other nutrients. They also provide potassium and fiber, which help regulate blood pressure and digestion.
Precautions
Although this quesadilla is a healthy choice, it’s best to use ingredients in moderation. Choose a whole grain or low-carb tortilla if you’re watching your carbs. If you’re on a low-cholesterol or low-fat diet, consider using egg whites or a plant-based egg substitute.
Ingredients
- 2 large whole wheat tortillas
- 3 large eggs
- 1/2 cup fresh spinach leaves
- 1/3 cup sliced mushrooms (button or cremini work well)
- 1/2 avocado, sliced
- 1/4 cup shredded cheddar or mozzarella cheese
- 1 tablespoon olive oil or cooking spray
- Salt and pepper to taste
Instructions
Step 1: Prepare the Vegetables
Wash and dry the fresh spinach leaves. Clean and slice the mushrooms. Heat half the olive oil in a non-stick skillet over medium heat. Add the mushrooms and cook for about 3-4 minutes until they are soft and golden. Add spinach and stir until wilted, about 1 minute. Remove from heat and set aside.
Step 2: Scramble the Eggs
Crack the eggs into a bowl and beat with a fork until smooth. Add salt and pepper if desired. In the same skillet, add the remaining oil if needed and pour in the eggs. Gently scramble them for 2-3 minutes until they are just set. Remove from heat.
Step 3: Assemble the Quesadilla
Lay one tortilla flat on a clean surface. Spread half of the cheese on one half of the tortilla. Top with the cooked mushrooms, spinach, scrambled eggs, and avocado slices. Add the remaining cheese and fold the tortilla in half to close.
Step 4: Cook the Quesadilla
Heat a clean skillet over medium heat and place the folded quesadilla in the pan. Cook each side for 2-3 minutes, pressing gently with a spatula until it’s golden brown and the cheese has melted. Remove from the pan and let it cool slightly before cutting it into wedges.
Serving Suggestions
This breakfast quesadilla pairs well with salsa, hot sauce, or a spoonful of plain Greek yogurt on the side. Serve with a glass of orange juice or a smoothie for a complete morning meal.
Conclusion
This Spinach and Mushroom Breakfast Quesadilla is a wonderful way to fuel your body and please your taste buds. It’s full of nutrients, easy to make, and great for busy mornings. With wholesome ingredients and balanced flavors, it’s a go-to meal you’ll want to make again and again.
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