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Egg Vegetable Tortilla


  • Eggs

  • Garlic powder

  • Salt

  • Black pepper

  • Dairy-Free Cheese

  • Medium-Sized 8″ Tortillas

  • Baby spinach:

  • Cherry tomatoes or Sun-Dried Tomatoes

  • Cremini or button mushrooms

  • Avocado

  • Fresh parsley

  • Salsa


Step 1

Wisk Eggs In a bowl, whisk the eggs with garlic powder, salt and black pepper.

Step 2

Lightly coat a nonstick 8” skillet (or similar size to your tortilla) with oil spray over medium heat. Add the cheese to the skillet in an even layer to cover the surface of the skillet. Pour the beaten eggs over the cheese and tilt the pan so the egg mixture spreads out. Quickly sprinkle on the spinach and grape / cherry tomatoes then add the tortilla on top, allowing the egg and cheese to stick to the tortilla like glue. 

Step 3

Allow the eggs to cook until desired doneness, pressing down with a spatula as needed. Once set, carefully flip the eggs / tortilla in one piece, while gently pressing down with your spatula so the tortilla browns. 

Step 4

Sprinkle the avocado along with a tiny sprinkle of feta to one half of the quesadilla. 

Step 5

Gently fold over the empty half of the tortilla over the avocado half to create a half moon circle and lightly press down to close the quesadilla. Cook until golden / lightly brown on both sides. 

Step 6

Transfer to a plate and garnish with fresh parsley or cilantro. Cut into half and serve with salsa of choice. (Film inside of both quesadilla halves, showing the filling, stacked on top of each other in hand or on a plate if possible).

Nutritional Facts (per serving)

Calories: 209

Fat: 5g

Carbs: 29g

Protein: 12g

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