Breakfast quesadilla with spinach, eggs and queso fresco

Ingredients

For 1 serving

• Whole wheat tortillas1
• Eggs2
• Spinach60 g
• Queso fresco25 g
• Salsa40 g
• Extra virgin olive oil1 teaspoon
• Saltto taste

Contains: gluten, lactose, eggs,

Method

1. Wash and drain the spinach and chop it roughly; beat the eggs with a pinch of salt; crumble the queso fresco.
2. Heat the oil in a non-stick frying pan over a medium heat and sauté the spinach for 2 minutes, until wilted and the water has evaporated.
3. Lower the heat, pour in the eggs and scramble for 2 minutes, stirring, until set but soft; transfer to a plate and wipe the pan with kitchen paper.
4. Lay the tortilla in the pan, spread the eggs and queso fresco over one half and fold the other half over.
5. Toast over a medium heat for 2 minutes per side, pressing with the spatula, until the tortilla is golden and crisp and the cheese has softened.
6. Cut the quesadilla into wedges and serve with the salsa.