Spinach and Mushroom Keto Breakfast Quesadilla

In a skillet, melt 1 tablespoon of butter or heat cooking oil over medium heat. Add the sliced mushrooms and sauté for 2-3 minutes until they start to soften. Add the fresh spinach leaves and continue to cook for another 1-2 minutes until the spinach wilts. Season with salt and pepper to taste. Remove the cooked spinach and mushrooms from the skillet and set them aside.

In the same skillet, add the remaining 1 tablespoon of butter or cooking oil. Crack the eggs into the skillet and cook them to your preferred doneness, whether it's sunny-side-up or scrambled. Season with salt and pepper

Lay one low-carb tortilla flat. Sprinkle half of the shredded mozzarella cheese evenly on one half of the tortilla. Next, spread the sautéed spinach and mushrooms over the cheese. Place the cooked eggs on top of the spinach and mushrooms. Finally, sprinkle the remaining mozzarella cheese on top of the eggs. Fold the tortilla over to create a half-moon shape.

Heat the skillet over medium-low heat and add the assembled quesadilla. Cook for about 2-3 minutes on each side, or until the tortilla is crispy, and the cheese is melted.

Remove the Spinach and Mushroom Keto Breakfast Quesadilla from the skillet and cut it into wedges. Serve hot with optional toppings like salsa, sour cream, or avocado slices.