Mushroom, Spinach and Tomato Quesadilla

Ingredients

• Tortillas2 count (80 g)
• Mushrooms1 cup (70 g)
• Spinach1 cup (30 g)
• Tomato1/2 count (65 g)
• Garlic1 clove (3 g)
• Mozzarella Cheese3 slice (75 g)
• Oil1 teaspoon (5 ml)

Instructions

1. 1

   Step 1

   Preheat a pan over medium heat. In the meantime, slice the mushrooms and chop the tomato with the garlic.

2. 2

   Step 2

   Once heated, add the vegetables together with the oil, salt and pepper to taste. Stir-fry for 4-5 minutes over medium heat.

3. 3

   Step 3

   Meanwhile, wash, drain and cut the spinach.

4. 4

   Step 4

   Add the spinach to the pan with salt and pepper to taste and continue cooking for a few minutes or until it reduces in volume. Turn off.

5. 5

   Step 5

   Brown the tortillas for a few minutes over medium-low heat.

6. 6

   Step 6

   Fill the tortillas with the mixture and with the cheese. Fold and cut.

7. 7

   Step 7

   Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Mushroom, Spinach and Tomato Quesadilla can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.