Ingredients
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2 teaspoons extra-virgin olive oil, divided
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2 cups spinach
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2 corn tortillas
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4 tablespoons shredded Cheddar cheese, divided
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1 large egg
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¼ avocado, sliced
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Hot sauce (optional)
Directions
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Heat 1 teaspoon oil in a small nonstick skillet over medium-high heat. Add spinach and cook, stirring, until wilted, about 1 minute. Top 1 tortilla with 2 tablespoons cheese, the spinach and the remaining 2 tablespoons cheese. Cover with the other tortilla.
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Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add the quesadilla and cook, flipping once, until crispy, about 4 minutes. Transfer to a plate. Crack egg into the pan and cook until the white is set, about 4 minutes. Top the quesadilla with the egg and avocado. Serve with hot sauce, if desired.
