Air Fryer Spinach and Mushroom Breakfast Quesadillas

These Air Fryer Spinach and Mushroom Breakfast Quesadillas are a quick and easy way to start your day. They're made with a Whole30-compliant and paleo-friendly tortilla, and filled with baby spinach, sliced mushrooms, and eggs. You can also add shredded cheese if you like. The quesadillas are cooked in an air fryer, which gives them a crispy exterior and a fluffy interior. They're perfect for a quick breakfast or lunch, and they're also a great way to use up leftover vegetables.

The idea for these quesadillas came to me one morning when I was trying to find a quick and easy way to use up some leftover spinach and mushrooms. I had also been wanting to try out my new air fryer, so I decided to give these quesadillas a try. They turned out so well that I've been making them ever since. I love that they're so versatile—you can add any fillings you like, and they're always delicious. Plus, they're so easy to make, and they cook in just a few minutes.

Prep time: 5 | Cook time: 7 | Serves: 1

Ingredients

• 1 Whole30-compliant and paleo-friendly tortilla
• 1/2 cup baby spinach
• 1/2 cup sliced mushrooms
• 2 eggs
• 1/4 cup shredded cheese (optional)
• Salt and pepper to taste

Instructions

1. Preheat your air fryer to 375 degrees F (190 degrees C).
2. In a small bowl, whisk together the eggs, salt, and pepper.
3. Place the tortilla in the air fryer basket and spread the spinach and mushrooms over the top.
4. Pour the egg mixture over the spinach and mushrooms.
5. Sprinkle with cheese, if desired.
6. Cook for 5-7 minutes, or until the eggs are set and the cheese is melted.
7. Fold the tortilla in half and serve.

Why It Works

• The air fryer cooks the quesadillas evenly, giving them a crispy exterior and a fluffy interior.
• The spinach and mushrooms add flavor and nutrients to the quesadillas.
• The eggs add protein and richness to the quesadillas.
• The cheese (if desired) adds a delicious melted layer to the quesadillas.