Ingredients
Scale
- 1 large whole wheat or flour tortilla
- 1/2 cup low-fat cottage cheese (small curd works best)
- 2 large eggs
- 1/4 cup shredded mozzarella or sharp cheddar cheese
- 1/2 cup fresh spinach, chopped
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 1 teaspoon olive oil or avocado oil (for the pan)
- Optional: Sliced green onions or hot sauce for serving
Instructions
- Whisk the two eggs in a small bowl with salt, pepper, and garlic powder. Heat a non-stick skillet over medium heat with a tiny bit of oil or cooking spray. Pour the eggs into the pan and add the chopped spinach. Scramble the eggs until they are just set but still slightly moist. Do not overcook them here, as they will continue to heat inside the tortilla later. Remove the eggs from the pan and set them aside on a plate.
- Wipe your skillet clean and return it to medium heat with a teaspoon of oil. Place the tortilla flat in the pan. On one half of the tortilla, spread the half cup of cottage cheese evenly. Layer the scrambled egg and spinach mixture over the cottage cheese. Sprinkle the shredded mozzarella or cheddar on top. Fold the empty half of the tortilla over the filling to create a half-moon shape.
- Cook the quesadilla for about 3 to 4 minutes on the first side until it is golden brown and crispy. Carefully flip it over using a large spatula. Press down slightly to help the cottage cheese and shredded cheese meld together. Cook for another 3 minutes on the second side. The cottage cheese should be warm and the shredded cheese fully melted.
- Slide the quesadilla onto a cutting board. Let it rest for 60 seconds so the cheese sets; this prevents the filling from sliding out when you cut it. Use a pizza cutter or sharp knife to slice it into three triangles. Serve immediately with a side of salsa, Greek yogurt (as a sour cream substitute), or a dash of your favorite hot sauce.
- Cook Time: 15 minutes