Savory Mushroom & Spinach Breakfast Quesadillas

Clean and slice 8 oz of cremini mushrooms. Finely dice 1/4 medium red onion and mince 2 cloves of garlic.

Heat 1 tbsp of olive oil in a non-stick skillet over medium heat. Add the diced onion and sauté for 2-3 minutes until translucent.

Add the minced garlic to the skillet and cook for 30 seconds until fragrant.

Add the sliced mushrooms to the skillet along with 1 tsp fresh thyme leaves, 1/2 tsp smoked paprika, 1/4 tsp salt, and 1/4 tsp black pepper. Cook for 5-6 minutes, stirring occasionally, until mushrooms are golden brown and have released their moisture.

Add 2 cups of baby spinach to the skillet and cook for 1-2 minutes until wilted. Transfer the mushroom-spinach mixture to a bowl and set aside.

Wipe the skillet clean and return to medium heat. In a bowl, whisk 4 large eggs with remaining 1/4 tsp salt. Pour into the skillet and cook, stirring gently, until just set but still slightly moist, about 2-3 minutes. Remove from heat.

To assemble quesadillas, place 2 large flour tortillas on a clean work surface. Sprinkle 1/4 cup of shredded Monterey Jack cheese on each tortilla.

Divide the scrambled eggs between the two tortillas, spreading evenly over the cheese. Top with the mushroom-spinach mixture and another 1/4 cup of cheese on each.

Cover with the remaining 2 tortillas and press gently to seal.

Heat 1/2 tbsp olive oil in a large skillet over medium heat. Carefully transfer one quesadilla to the skillet and cook for 2-3 minutes until golden brown. Flip and cook for another 2 minutes until cheese is melted and tortilla is crisp. Repeat with the second quesadilla, using the remaining 1/2 tbsp olive oil.

Cut each quesadilla into quarters and serve with sliced avocado and salsa on the side.