Spinach and Mushroom Breakfast Quesadillas with Scrambled Eggs

These breakfast quesadillas combine soft scrambled eggs with savory mushrooms and spinach inside a crisp tortilla. The filling should be flavorful but not wet: mushrooms release water as they cook, and spinach can carry extra moisture. Cooking those vegetables before the eggs keeps the tortilla from turning soggy while the outside browns. Prepare the filling in the right order Brown the mushrooms first in a wide pan and let their released liquid evaporate. Add spinach and cook only until wilted, then move the vegetables to a plate if the skillet has liquid. Scramble the eggs gently and remove them while they still look slightly soft; they will warm again inside the quesadilla. If the recipe uses cheese, it helps bind the filling as it melts. Do not overfill the tortillas. A thinner layer heats evenly and makes the quesadilla easier to flip. Cook over moderate heat so the tortilla has time to crisp before the cheese over-browns. Press lightly with a spatula, then rest for a minute…

Commenting on Bubbles has been removed. Why? If you want to talk about this post, write to the author, use the comments on their blog if it has them, or reply with a "RE:" post on your own blog. Suggestions? feedback@bubbles.town