1 cup of spinach
5 grape tomatoes
2 tablespoons finely chopped white onion or radishes
¼ cup of low fat shredded cheese
1 medium whole grain tortilla (I use Flatout Bread Brand)
½ small smashed avocado
Optional: hot sauce (like Cholula)
Scramble the eggs in a small bowl. Season with a couple dashes of hot sauce, a dash of salt, and pepper.
To cook the eggs: Heat 1 teaspoon of olive oil in a medium-sized skillet over medium heat until shimmering. Add the chopped spinach and onions and cook, stirring often, until wilted, about 1 to 2 minutes. Pour in the scrambled eggs and cook, stirring often, until the eggs are just set, about 1 to 3 minutes. Transfer the mixture to a bowl to pause the cooking process (the eggs will finish cooking in the quesadilla).
To cook the quesadilla, in a large skillet warm the tortilla over medium heat, flipping occasionally. Once the pan and tortilla are warm, sprinkle one half of the quesadilla with ¼ cup cheese. Top the cheese with scrambled eggs. Press the empty tortilla halve over the toppings.
Let the bottom side of the quesadilla cook for a minute, then carefully flip the quesadilla with a spatula. Feel free to sprinkle a little extra cheese over the hot side of the quesadilla and let it melt as the other side cooks for a couple of minutes. Cook the quesadilla for a couple more minutes if necessary, until both sides are a nice, crisp golden brown.
Transfer the quesadilla to a cutting board to cool for a few minutes, then slice each quesadilla into 2 slices using a pizza cutter or a very sharp knife. Open the quesadilla and spread the smashed avocado. Drizzle a little more hot sauce!