Mushroom, spinach and Edam quesadilla

Ingredients

For 1 serving

• Flour tortillas2
• Button mushrooms120 g
• Spinach80 g
• Onion30 g
• Edam40 g
• Extra virgin olive oil1 teaspoon
• Saltto taste

Contains: gluten, lactose,

Method

1. Peel and thinly slice the onion. Wipe the button mushrooms with a damp cloth, trim the stalk ends and slice them; wash and drain the spinach. Grate the Edam on the coarse side of a grater.
2. Heat the extra virgin olive oil in a frying pan over medium heat and sauté the onion and mushrooms for 5 minutes, until the mushrooms have released their liquid and turned golden.
3. Add the spinach and cook for 1–2 minutes, stirring, until wilted; season with salt and tip the filling onto a plate. Wipe the pan clean with kitchen paper.
4. Spread the filling over one wheat tortilla, scatter over the Edam and cover with the second tortilla.
5. Cook the quesadilla in the dry pan over medium heat for 3 minutes per side, pressing with a spatula, until golden and crisp and the cheese has melted; use a plate to help you flip it.
6. Cut into wedges and serve straight away.