Spinach, Feta & Red Pepper Breakfast Quesadillas (Make Ahead)

The only thing about back to school that I ever looked forward to was the fun new school supplies…fresh paper, new pens, new binders and pencil cases… To this day, going to the stationary section kind of makes my heart race in a weird nerdy way, especially those post-its…I just can never have too many post-its. And highlighters! Ahhh!

Well. I suppose back to school is eventually going to be here. And I know how hard it is to get myself and Kai out the door in the morning, I can’t even imagine how challenging it will eventually be to get multiple kids dressed, fed, and out the door. Props to all you parents who do so!

Ingredients

• 2 teaspoons olive oil
• 1 red bell pepper
• ½ red onion
• 8 eggs
• ¼ cup milk
• ¼ tsp salt
• ¼ tsp pepper
• 4 handfuls of spinach leaves
• ½ cup feta
• 1½ cup mozzarella cheese
• 5 tortillas
• spray oil

Instructions

• In a large non-stick pan, heat the olive oil over medium heat.
• Cook the bell pepper and red onion until soft, around 4-5 minutes.
• While cooking, whisk together the eggs, milk, salt and pepper.
• Add the egg/milk mixture to the peppers/onions, stirring frequently, until eggs are nearly cooked through.
• Add the spinach and feta and fold into the eggs, stirring until spinach is wilted and eggs are cooked through.
• Remove eggs from heat.
• Spray a separate large non-stick pan with spray oil, and heat over medium. Add the tortilla, then one half of the tortilla, spread about ½ cup of the egg mixture. Top with around ⅓ cup of shredded mozzarella cheese. Fold the second half of the tortilla over, then cook for 2 minutes, or until golden brown.
• Flip and cook for another minute or so (until golden brown).
• To serve fresh: serve immediately
• To store for refrigerator or freezer: cool completely on a wire rack, then wrap in plastic wrap and store in a resealable container.
• To reheat from refrigerator: fry up on medium in a frying pan, or heat on grill for 2-3 minutes.
• To reheat from freezer: heat in the microwave on top of a paper towel for 30-60 seconds, then crisp up in the frying pan or grill for 2-3 minutes.

Source -here-