Tomato Feta Egg Quesadillas
These ones are really freezer friendly! You can package them up to save, just wrap them in saran wrap and then in a ziplock bag.
All of my measurements are estimates but they should be mostly accurate! As always, adjust to your tastes. I didn't add any spices because the tomato, feta, and red onion add plenty of flavor. If you remove any of these ingredients they will not be very flavorful, so please sub in some spices! I think paprika or curry powder would work.
Tearing up the spinach helps it not tangle together. I general hold it in one hand and tear off chunks with the other hand. Chopping does not work the same!
12 6-inch flour tortillas
4 campari tomatoes, diced
1 cup shredded mozzarella
1 cup shredded Mexican cheese blend
Add 1 tbsp to a pan over medium heat, fry the onion for 3-4 minutes.
Scooch the onion to one side of the pan and add the eggs (with more oil) to the other half, salt and pepper both halves. Start to scramble the eggs.
To the onion, add the tomatoes and feta.
While the eggs are still runny, stir both halves of the pan together. Mix in the spinach.
Cook a bit further to help dry out the eggs.
In a separate pan, heat 2 tortillas on medium. Flip them and add mozzarella to one side and Mexican blend to the other. Spoon eggs on top, turn to low, and let cheese melt.
Put sides on top of one another, let finish melting. Transfer to cutting board and slice.
If freezing, wrap 2 quarters in saran wrap, then pop into a ziplock bag before freezing.
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