Spinach & Mushroom Breakfast Quesadilla

Clean and slice 3 ounces of cremini mushrooms. Mince 1 garlic clove. Dice 1/4 red bell pepper. Thinly slice 1 green onion, separating white and green parts.

In a medium non-stick skillet, heat 1 teaspoon olive oil over medium heat. Add the white parts of the green onion and minced garlic, sauté for 30 seconds until fragrant.

Add sliced mushrooms to the skillet and cook for 4-5 minutes until they release their moisture and begin to brown.

Add diced red bell pepper and cook for another 2 minutes until slightly softened.

Add 2 cups fresh spinach and cook until wilted, about 1-2 minutes. Season with 1/4 teaspoon dried oregano, 1/8 teaspoon salt, and a pinch of black pepper. Transfer vegetable mixture to a plate.

Wipe the skillet clean and return to medium-low heat. In a bowl, whisk together 3 egg whites, 1 whole egg, and remaining 1/8 teaspoon salt.

Add 1 teaspoon olive oil to the skillet and pour in the egg mixture. Cook gently, stirring occasionally, until eggs are just set but still moist, about 2-3 minutes. Remove from skillet and set aside.

Wipe the skillet clean again and heat over medium. Place the whole wheat tortilla in the skillet.

Sprinkle half of the lactose-free mozzarella (1/8 cup) over one half of the tortilla. Top with the scrambled eggs, then the vegetable mixture, then the remaining cheese.

Fold the empty half of the tortilla over the filled side to create a half-moon shape. Press down gently with a spatula.

Cook for 2-3 minutes until the bottom is golden brown, then carefully flip and cook for another 2 minutes until crispy and the cheese is melted.

Transfer to a cutting board, let rest for 1 minute, then cut into triangles. Serve with 2 tablespoons fresh salsa and garnish with the green parts of the sliced green onion.