Serves: 1
Ingredients:
2 tortillas
30g shredded cheese
100g baked potato, diced
1/2 cup spinach
1/2 small tomato, diced
15g chopped onion
2 eggs
1 small wedge of melon
5 raspberries
Method:
Heat two non-stick pans and spray with olive/vegetable oil.
Crack two eggs into one pan.
Place the first tortilla in the other pan. Top with half of the cheese, the potato, spinach, onion and tomato. Sprinkle with the remaining cheese and cover with the second tortilla.
Once the first tortilla has gained some color, flip it over and cook the other side.
Turn the quesadilla out onto a chopping board, cut into quarters and remove the eggs from the heat.
Plate it all up and garnish with the fruit.
