Other seasonings, to taste (i.e. onion powder, garlic powder, cayenne, etc.)
To start, remove the stems of the kale (The stems can be thrown in the trash or set aside to be put in the compost!). After removing the stems, chiffonade the leaves of the kale. This can be done by stacking the leaves together, rolling them tightly, and cut 1⁄2 – 1 inch pieces.
Next, remove the stem from your mushrooms. Then, slice each mushroom into thin pieces. Try to cut them as close to the same size as possible so they cook evenly.
Add olive oil and minced garlic to your pan and heat on medium. Toss your mushrooms into the pan once the oil is warm and the garlic is fragrant. Sauté the mushrooms for a few minutes, adding salt and pepper and any additional seasonings to taste. Add the kale to the pan and cook until wilted.
Add the eggs to the pan and scramble and incorporate them with the mushrooms and kale. Set aside when cooked thoroughly.
Place a tortilla in the pan, on medium to low heat, and sprinkle 1⁄4 cup of cheese on half of the tortilla. Add the kale, egg, and mushroom mixture then sprinkle another 1⁄4 cup of cheese over top of the mixture. Fold the naked side of the tortilla over the quesadilla filling, pressing with a spatula to flatten.
Cook each side of the quesadilla for 3-4 minutes until tortilla is crispy and golden brown. Remove from pan and begin the process to make a second quesadilla. When both are cooked, cut into four pieces, and ENJOY!
If you don’t have any kale, spinach is a great substitute!
Don’t like mushrooms? Not a problem! Try adding another veggie like radish or peppers.