A cheesy, spinach-packed quesadilla is topped with a sunny-side-up egg for a quick, protein-packed breakfast. Top with hot sauce for a kick of spice.
Ingredients:
2 teaspoons extra-virgin olive oil, divided
2 cups spinach
2 corn tortillas
4 tablespoons shredded cheddar cheese, divided
1 large egg
¼ avocado, sliced
hot sauce (optional)
Directions:
Heat 1 teaspoon oil in a small nonstick skillet over medium-high heat. Add spinach and cook, stirring, until wilted, about 1 minute. Top 1 tortilla with 2 tablespoons cheese, the spinach and the remaining 2 tablespoons cheese. Cover with the other tortilla.
Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add the quesadilla and cook, flipping once, until crispy, about 4 minutes. Transfer to a plate. Crack egg into the pan and cook until the white is set, about 4 minutes. Top the quesadilla with the egg and avocado. Serve with hot sauce, if desired.
