Créé avec l’IA
Crispy Sweet Potato Breakfast Quesadillas
20 min 517 kcal par portion Facile
Ingrédients
4 Portions
- Small flour tortillas8 tortillas
- Canned sweet potatoes, drained and mashed425 grams
- Large eggs, scrambled4 eggs
- Shredded cheddar cheese80 grams
- Baby spinach100 grams
- Olive oil1 teaspoon
- Ground cumin1 teaspoon
- Smoked paprika1 teaspoon
Instructions
- 1
Place the drained sweet potatoes in a bowl and mash them until mostly smooth. Stir in the ground cumin and smoked paprika.
- 2
Heat the olive oil in a large skillet over medium heat. Add the baby spinach and cook for 1–2 minutes, stirring, until wilted. Transfer the spinach to a plate.
- 3
If the eggs are not already cooked, scramble them in the same skillet over medium-low heat until just set, then remove them from the heat.
- 4
Lay 4 tortillas on a clean work surface. Spread the seasoned sweet potato mixture evenly over them, leaving a small border around each edge.
- 5
Divide the scrambled eggs, wilted spinach, and shredded cheddar cheese evenly among the 4 tortillas. Top each one with another tortilla and press gently.
- 6
Wipe out the skillet and heat it over medium heat. Cook the quesadillas one at a time for 2–3 minutes per side, pressing lightly with a spatula, until crisp and golden and the cheese has melted.
- 7
Let each quesadilla rest for 1 minute, then cut it into wedges and serve warm.
