Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins | Yield: 4 Servings
These delicious treats are my go-to food every time I feel homesick! See, this is my Grandma’s recipe that she taught me. I am so grateful to her for this because now, I get to share it with you as well! I have listed all the things you will be needing so you just have to follow them step by step and you are good to go! Have a blessed day, friends. Enjoy!
Ingredients:
2 slices bacon
1 1/2 tbsp olive oil, divided
1/4 medium red onion, diced
1 c baby spinach
5 large Pete and Gerry’s Organic Eggs, beaten
4 soft taco-size flour tortillas
1 1/2 cups shredded cheese (Mexican-blend or mozzarella preferred)
salt and black pepper, to taste
salsa and sour cream, for serving
Directions:
Place a skillet on the stove and turn the heat to medium-high.
Add the bacon and cook until crispy. Remove from the skillet onto a clean plate lined with paper towels to drain any excess grease.
Crumble the cooled bacon into small pieces.
Wipe clean the skillet, then add 1/2 tbsp of olive oil and allow it to become hot.
Add the onions and saute until translucent.
Add the spinach and cook until wilted.
Remove the mixture from the skillet into a mixing bowl.
In the same skillet, add olive oil and allow it to become hot.
Add the eggs and cook until scrambled. Remove from the skillet into a mixing bowl.
Top each tortilla with shredded cheese.
Add the scrambled eggs, onions, crumbled bacon, spinach, salt, and pepper on top of each tortilla.
Sprinkle a generous amount of cheese on top, then fold the tortillas.
Place a non-stick skillet on the stove and turn the heat to medium-high.
Add the tortillas and cook for 2 minutes on each side or until the cheese is melted completely and becomes crispy.
Serve hot with salsa and enjoy!
Nutrition Facts:
Serving: 1 quesadilla, Calories: 367kcal (18%) | Carbohydrates: 21g (7%) | Protein: 25g (50%) | Fat: 26g (40%) | Saturated Fat: 9g (45%) | Cholesterol: 301mg (100%) | Sodium: 446mg (19%) | Potassium: 202mg (6%) | Fiber: 1g (4%) | Sugar: 1g (1%) | Vitamin A: 1370IU (27%) | Vitamin C: 3mg (4%) | Calcium: 259mg (26%) | Iron: 2mg (11%)
Ingredients
- 2 slices bacon
- 1 1/2 tbsp olive oil, divided
- 1/4 medium red onion, diced
- 1 c baby spinach
- 5 large Pete and Gerry's Organic Eggs, beaten
- 4 soft taco-size flour tortillas
- 1 1/2 cups shredded cheese (Mexican-blend or mozzarella preferred)
- salt and black pepper, to taste
- salsa and sour cream, for serving
Instructions
Place a skillet on the stove and turn the heat to medium-high.
Add the bacon and cook until crispy. Remove from the skillet onto a clean plate lined with paper towels to drain any excess grease.
Crumble the cooled bacon into small pieces.
Wipe clean the skillet, then add 1/2 tbsp of olive oil and allow it to become hot.
Add the onions and saute until translucent.
Add the spinach and cook until wilted.
Remove the mixture from the skillet into a mixing bowl.
In the same skillet, add olive oil and allow it to become hot.
Add the eggs and cook until scrambled. Remove from the skillet into a mixing bowl.
Top each tortilla with shredded cheese.
Add the scrambled eggs, onions, crumbled bacon, spinach, salt, and pepper on top of each tortilla.
Sprinkle a generous amount of cheese on top, then fold the tortillas.
Place a non-stick skillet on the stove and turn the heat to medium-high.
Add the tortillas and cook for 2 minutes on each side or until the cheese is melted completely and becomes crispy.
Serve hot with salsa and enjoy!
