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Mediterranean Breakfast Quesadilla

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“Ready, Set, Cook! Special Edition Contest Entry: I like this because its easy, fast, healthy and delicious! I always make a traditional breakfast quesadilla and this is a new twist on an old favorite. I use the sundried tomatoes found in the jar of oil, drain, rinse and pat dry. This takes away a lot of the calories while keeping the flavor. You can also add a dollop of tsasiki or plan non-fat greek yogurt. You may have extra filling leftover, in which case save it for tomorrow's breakfast!”
READY IN:
40mins
SERVES:
4
YIELD:
8 quesadilla pieces
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat olive oil.
  2. Saute red peppers and sundried tomatoes for about 5 minute.
  3. Add spinach and continue to saute for another 5 mins or until spinach cooked through.
  4. Meanwhile prepare simply potatoes hashbrown, per package directions.
  5. Beat eggs in a medium bowl until fluffy.
  6. Scramble eggs.
  7. Add hashbrowns and vegetable mixture to the eggs and stir until warmed through.
  8. Add salt and pepper to taste.
  9. Place one tortilla on a non-stick skillet.
  10. Spread egg mixture over tortilla, spread evenly.
  11. Sprinkle 1/2 of feta cheese over egg mixture.
  12. Place other tortilla on top and place another skillet (bottom side down) on the tortilla, press so quesadilla becomes flat, keep pressing while it is cooking.
  13. Cook over medium for approx 5 minutes or until cheese melted through.
  14. Cut into quarters and start recipe over again with remaining 2 tortillas and egg mixture,.

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