👩🏻‍🍳 Instructions

• Prep the Eggs:

  • In a small bowl, whisk together the liquid egg whites, garlic powder, salt, and pepper until slightly frothy.

• Heat the Pan:

  • Lightly coat a medium non-stick skillet with cooking spray or olive oil and place it over medium heat.

• Wilt the Spinach:

  • Add the handful of fresh spinach to the hot pan and cook for about 30-60 seconds, stirring until it has just wilted down.

• Cook the Eggs:

  • Pour the seasoned egg white mixture directly over the wilted spinach in the pan, spreading it into an even circle roughly the size of your tortilla.

• Add the Tortilla:

  • Let the eggs cook for about 1-2 minutes, until the edges begin to set but the top is still slightly wet. Place the tortilla directly on top of the cooking eggs, gently pressing it down.

• The Flip:

  • Continue to cook for another minute until the eggs are mostly set. Carefully slide a spatula under the eggs and flip the entire thing over, so the tortilla is now on the bottom of the pan and the cooked eggs are face-up.

• Add Cheese & Fold:

  • Sprinkle the shredded cheese evenly over one half of the egg-covered tortilla. Use your spatula to fold the other half over to create the quesadilla shape.

• Toast to Perfection:

  Cook for 1-2 minutes per side, pressing down gently with the spatula, until the tortilla is golden brown and crispy and the cheese inside is perfectly melted.

• Serve:

  • Slide the quesadilla onto a plate, slice it in half, and serve immediately with salsa, Greek yogurt, or avocado on the side.