Quesadilla de espinacas, champiñones y huevo

Ingredientes

• 125 gms Spinach (I used a bag of baby spinach)
• 250 gms Mushrooms (sliced)
• 4-6 Eggs (refer notes (optional for vegetarians))
• 2 cups Grated cheese (I used cheddar)
• 1 medium Onion (chopped)
• 1.5 tsp Minced garlic
• 1 tbsp Chopped Parsley leaves
• 6-8 Tortilla (I used corn tortilla)
• Oil (I used Olive oil)
• Salt

Preparación

1. 1

   Scramble the eggs (if using) and keep it aside.

2. 2

   Heat oil in a pan and add chopped onion, when it becomes soft, add minced garlic. Cook for 2 mins. Add sliced mushrooms. Cook till the water is dried and mushroom begins to brown. Add washed spinach leaves, salt and cook for 2-3 mins, till it's wilted. Add chopped parsley leaves, salt and pepper. Mix well and remove from fire.

3. 3

   Butter one side of tortilla. Flip the tortilla and start placing the fillings on one half of the tortilla. If you are feeling a bit indulgent you can start with a layer of grated cheese and pile other fillings on top and put another batch of grated cheese as the final layer. Fold the tortilla into a half moon shape.

4. 4

   Heat a non stick pan and place the tortilla on it. Cook on low-medium heat till both side browns. Cut into wedges and serve.