Fresh Flour Breakfast Quesadillas

• 🍞1 cup all-purpose flour≈ $1.00
• 🥄1/3 cup warm water≈ $0.15
• 🫒2 tbsp olive oil≈ $0.30
• 🥚3 large eggs≈ $1.20
• 🥄1.5 cups fresh spinach≈ $1.80
• 🥄1 cup shredded Cheddar≈ $2.40
• 🧈1 tbsp butter≈ $0.35
• 🧂1/2 tsp salt≈ $0.10
• 🌶️1/4 tsp black pepper≈ $0.10

Prices are rough US grocery estimates per ingredient and may vary by store and season.

1. 1

   Mix flour, 1/2 tsp salt, olive oil, and warm water into a soft dough, divide into 4 balls, and roll each paper-thin into 7-inch tortillas.

   Mark as done
2. 2

   Cook tortillas on a hot dry pan for 45 seconds per side until puffed with brown spots; set aside.

   Mark as done
3. 3

   Melt butter in a pan over medium-low heat, add eggs, season with salt and pepper, and gently scramble with spinach until soft and set.

   Mark as done
4. 4

   Divide the scrambled eggs and spinach between two tortillas, top generously with shredded Cheddar, and cap with the remaining tortillas.

   Mark as done
5. 5

   Toast the quesadillas in the skillet for 2 minutes per side until the tortillas are golden crisp and the cheese is fully melted.

   Mark as done