Mushroom, spinach & egg breakfast quesadilla
A breakfast for one: 430 kcal with 27 g of protein, 37 g of carbs and 19 g of fat, ready in 15 min.
- 15 min
- Breakfast · 1 serving
- Mexican
- 430 kcal
Nutrition per serving
430 kcalEnergy: 25% protein, 35% carbs, 40% fat
- 27 gProtein
- 37 gCarbs
- 19 gFat
Fiber 6 gSugar 5 gSodium 1,130 mg
Added up from each ingredient's nutrition per 100 g, with cooked weights for meat. In Bites, change the servings or swap an ingredient and the numbers follow.
Contains: Gluten, Dairy, Eggs
Ingredients
For one serving.
- Mushrooms80 g
- Olive oil½ tsp
- Spinach30 g
- Egg1 large (50 g)
- Whole wheat tortilla1 (60 g)
- Mozzarella40 g
- Salsa2 tbsp
Method
- Slice the mushrooms and cook them in the oil for 4 minutes until golden, then add the spinach for 1 minute.
- Push the vegetables aside, scramble the egg in the pan for 1 minute and season with salt.
- Scatter half the cheese over one half of the tortilla, add the vegetables and egg, top with the rest of the cheese and fold.
- Toast in a dry pan for 2 minutes per side until crisp and melted, then cut into wedges and serve with salsa.
Cook it with Bites
- Plan it for today or tomorrow, or any day of the week with Bites Pro, at the right size for you
- Change the servings and every amount and number follows
- Cook mode turns the times in the steps into timers
- Make it mine to change the ingredients and keep your own version
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