greek sun-dried tomato & feta quichesadilla

[cimorene]

Here's a quick one-person lunch that I made by combining a recipe for mini-quiche with a recipe for "spanako-quesadillas" (spanakopita-quesadilla mash-up: spanakopita is an incredibly delicious Greek spinach pie in layers upon layers of buttery pastry, and if you have not had it I pity you sincerely).

Sun-dried Tomato & Feta Quichesadilla

1 flour tortilla & olive oil for cooking

filling:
+ handful of fresh rucola or an equivalent amount of some other greens (ex. spinach; frozen is fine)
+ small handful of feta cubes
+ a couple of tablespoons of sun-dried tomatoes, smallish/diced
+ 1 egg
+/- a clove of garlic

seasoning:
+ salt & pepper to taste
+ a pinch of nutmeg

on the side:
a bit of fresh salad (ex. lettuce & tomato)

1. Cook the greens. Heat a few teaspoons of oil on medium till hot, then drop in fresh garlic and fry. Add greens to the oil and cook at same temperature about 5 minutes, stirring carefully.


2. Mix the filling. Scrape the contents of the skillet into a bowl. Add the egg and the handfuls of sundried tomato and feta; sprinkle with seasonings; mix. Remember that all of this has to fit inside 1 folded tortilla, so don't be too liberal.


3. Cook. Wipe any bits of greens/garlic out of the skillet. Pour in a tablespoon of oil and drop in the tortilla. Leave it there 30 seconds or so, until it's warm, and then carefully spoon the filling into the center of one half of the tortilla. The egg will probably ooze out on the edges; just push it back with a spatula so that it sticks to the edge of the tortilla. Fold the empty half of the tortilla over and press it in place gently with the spatula. Cover the pan and let it cook for 3-5 minutes. Uncover and turn it over carefully. Cook an additional few minutes.


4. Serve. This is oily and rich, so eat it with some fresh veggies or something else to cut the flavors. I garnished it with a diced tomato and a handful of chopped rucola.