Spinach & Artichoke Quesadillas with Scrambled Eggs & Feta
Breakfast

Spinach & Artichoke Quesadillas

with Scrambled Eggs & Feta

30 MIN
$15.99 2-4 Servings
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From the Test Kitchen

For these savory breakfast quesadillas, you'll fill tortillas with a mix of scrambled eggs, spinach, marinated artichokes, and three types of cheese before cooking them to golden brown perfection. A side of simply-seasoned labneh is perfect for dipping as you go!
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    600 Cals (est.)
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fresh
ingredients
Spinach & Artichoke Quesadillas with Scrambled Eggs & Feta
Title
  • 2 Pasture-Raised Eggs
  • 4 Flour Tortillas
  • 3 oz Baby Spinach
  • 3 oz Feta Cheese
  • ¼ cup Labneh Cheese
  • ¼ cup Marinated Artichoke Hearts
  • 2 cloves Garlic
  • 2 oz Shredded Cheddar & Monterey Jack Cheese Blend
step-by-step
instructions
Prepare the ingredients
1 Prepare the ingredients

Wash and dry the spinach. Peel and roughly chop 2 cloves of garlic. Roughly chop the artichokes. Crack the eggs into a bowl and season with salt and pepper. Beat until smooth. Season the labneh with salt and pepper.

Make the filling
2 Make the filling

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic. Cook, stirring frequently, 30 seconds to 1 minute, or until softened. Add the spinach and chopped artichokes; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined and the spinach is wilted. Add the beaten eggs. Cook, stirring frequently, 1 to 2 minutes, or until combined and cooked through. Turn off the heat.

Make the quesadillas & serve your dish
3 Make the quesadillas & serve your dish

Place the tortillas on a work surface. Top one half of each tortilla with the filling, feta (crumbling before adding), and shredded cheese blend. Fold the tortillas in half over the filling. Rinse and wipe out the pan used to cook the filling. In the same pan, heat a drizzle of olive oil on medium until hot. Add the quesadillas. Cook 2 to 4 minutes per side, or until golden brown and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board and immediately season with salt. Carefully halve each quesadilla. Serve the cooked quesadillas with the seasoned labneh on the side. Enjoy!

Tips from Home Chefs

Spinach & Artichoke Quesadillas

Prepare the ingredients
1 Prepare the ingredients

Wash and dry the spinach. Peel and roughly chop 2 cloves of garlic. Roughly chop the artichokes. Crack the eggs into a bowl and season with salt and pepper. Beat until smooth. Season the labneh with salt and pepper.

2 Make the filling

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic. Cook, stirring frequently, 30 seconds to 1 minute, or until softened. Add the spinach and chopped artichokes; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined and the spinach is wilted. Add the beaten eggs. Cook, stirring frequently, 1 to 2 minutes, or until combined and cooked through. Turn off the heat.

Make the filling
Make the quesadillas & serve your dish
3 Make the quesadillas & serve your dish

Place the tortillas on a work surface. Top one half of each tortilla with the filling, feta (crumbling before adding), and shredded cheese blend. Fold the tortillas in half over the filling. Rinse and wipe out the pan used to cook the filling. In the same pan, heat a drizzle of olive oil on medium until hot. Add the quesadillas. Cook 2 to 4 minutes per side, or until golden brown and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board and immediately season with salt. Carefully halve each quesadilla. Serve the cooked quesadillas with the seasoned labneh on the side. Enjoy!

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