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A golden, cheesy fusion of Mediterranean flavors wrapped in a crispy tortilla — filled with eggs, spinach, tomatoes, and melting cheese. Perfect for a hearty breakfast or a light lunch.
Ingredients
For the omelette filling:
3 large eggs
2 tbsp milk
Salt and black pepper to taste
1/4 cup green peas (fresh or frozen)
1/2 cup fresh spinach leaves
1 small tomato, sliced
2 tbsp grated Parmesan cheese
1 tbsp olive oil
For assembling:
2 large flour tortillas
1/2 cup shredded mozzarella or feta cheese
1 tbsp olive oil or butter for toasting
Instructions
Prepare the omelette:
Beat the eggs with milk, salt, and pepper.
Heat olive oil in a nonstick pan over medium heat.
Pour in the egg mixture, then add the green peas.
As the eggs begin to set, layer the spinach leaves and tomato slices on top.
Sprinkle with Parmesan and cook gently until the eggs are just set but still soft.
Assemble the quesadilla:
Place one tortilla on a flat surface.
Slide the cooked omelette onto the tortilla.
Sprinkle the mozzarella or feta cheese evenly, then cover with the second tortilla.
Cook until golden:
Heat a little olive oil or butter in a clean pan.
Carefully transfer the quesadilla to the pan and cook for 2–3 minutes on each side, pressing lightly, until golden and crisp.
Serve:
Slice into wedges and serve warm with Greek yogurt or tzatziki for dipping.
Optional Additions
Add a few chopped olives or sun-dried tomatoes for extra Mediterranean flavor.
A sprinkle of oregano or basil gives it a fragrant touch.
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