Spinach, Egg & Avocado Quesadilla

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This is my favorite vegetarian quesadilla! The egg provides protein for staying power and the avocado adds so much creaminess! You could probably even skip cheese if you wanted…but I don’t wanna. 

I was quite proud of this little concoction that I threw together at lunch today and wanted to share. I come home for lunch most days because I live so close to the office, and I prefer making healthy meals at home (which also saves money) and I get to see pup. 🙂

My lunch meals are always quick because I am under a time constraint, so I often just throw together a big salad with an egg on top, or eat leftovers from the night before. I was craving something warm and satisfying and this totally fit the bill.

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Egg, Avocado & Spinach Vegetarian Quesadilla

  • 1 large tortilla (I used a brown rice one)
  • 2 cups well-chopped spinach
  • 1 egg, scrambled
  • 1/2 avocado, sliced thinly
  • cheese (optional)
  • hot sauce (optional)

Place the tortilla in a pan over medium heat. These are the gluten-free ones I love. They’re in the freezer section at Whole Foods.

The Best Gluten Free Tortillas

Spread the spinach on top; it’s ok if it looks like a lot. The heat will wilt it. Place your scrambled egg on one half of the tortilla. (I did a 60 second scramble in a small pan while my larger pan for the tortilla was heating up.) Place your avocado slices on the other side.

Spinach, Egg & Avocado Quesadilla

Add your cheese next, if using. Honestly, I could have done without the cheese. The avocado added so much creaminess that it wasn’t necessary. I used goat cheese, but any of your favorite cheeses will work! (Do you like how I assume you have multiple favorite cheeses?)

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Gently fold in half and let cook a 1-2 minutes longer to fully melt the cheese.

Spinach, Egg & Avocado Quesadilla

Cut into triangles and serve with hot sauce.

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It’s a bit messy but oh so tasty.

A begging boxer is an excellent dining companion. 😉

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What are your favorite cheeses? If you only have one…well, I’m just confused inside. 😉 Before I figured out I can’t have cow’s milk, I loved brie and a good sharp cheddar. I’ve been experimenting with a few different goat and sheep’s cheese and have yet to find one I don’t like!

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    5 responses to “Spinach, Egg & Avocado Quesadilla”

    1. Looks delicious! We live close enough to work that we get to come home for lunch too — it’s the best!

      My favorite cheeses are sharp cheddar & havarti, but I’m not picky — I like a lot of cheese! 🙂

    2. What else do you out on your salads? I’m trying to get more protein and less carbs so a salad with an egg sounds great, but I need some inspiration! (I’m a vegetarian)

      • I love goat cheese, nuts, dried cherries, leftover chicken, egg, black beans, avocado or any roasted veggies I have around on my salad. I do a huge plate of greens – usually spinach and toss it all together. I usually just use olive oil, salt and pepper as my dressing.

    3. I usually don’t buy wraps but I bought these last night seeing as their ingredient list is much shorter than a normal wrap! Made these today with mushrooms and tomatoes added, so yummy. Probably a new favorite.

    4. I tried gluten free wraps from Trader Joe’s once and they were horrible. They were brown rice wraps. I’ll have to try these ones from the freezer section next time.

      As far as cheeses go, I too can’t have dairy and some of the sheep and goat still mess with me so I’ve just completely laid off the dairy and yet I LOVE cheese, the stinkier the better. I just recently read that Whole Foods carries a nut based brie……. I’m buying that the next time I go!

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