Savoury Spinach & White Bean Scramble Breakfast Quesadilla

Directions

1. Rinse and drain the beans in a colander and let them drain a bit longer.
2. Rinse the spinach if needed and chop it roughly.
3. Set a large nonstick skillet over medium heat to warm.
4. Beat the eggs with salt and pepper in a bowl until just combined.
5. When the pan is hot, add a light drizzle of oil and spread to coat the bottom.
6. Add the spinach, season with salt and pepper, and cook until it wilts, about 1–2 minutes.
7. Stir in the beans, then pour in the eggs and scramble, moving the mixture from the edges to the center until just set.
8. Grate the cheddar cheese.
9. Lay the tortillas on a clean surface and distribute the cheese and egg mixture on one half of each tortilla; fold over to close.
10. Wipe the skillet clean, heat again with a touch of oil, and cook the assembled quesadillas until golden on both sides, flipping once.
11. Cut each quesadilla into wedges and divide between plates for serving.