Breakfast spinach quesadilla

1 small onion chopped
2 cloves of garlic chopped
2 sprigs of thyme
1/2 tsp dried oregano
1 tsp red chilli flakes
1-1/2 cups of spinach ( I used frozen, adjust equivalent fresh spinach. Remember spinach reduces to about less than half the quantity when cooked!)
1 or 2 egg whites ( enough to bind the mixture)
3 tbsp crumbled feta cheese
2 flour tortillas
1 tsp olive oil
Salt and pepper to taste

• Heat oil in a pan. Add garlic to the hot oil and allow it to flavour the oil for a short time.
• Add the chopped onions and sauté till they are soft and translucent.
• Add the fresh and dried herbs, chilli, spinach and season to taste with salt and pepper. Reduce the salt that you add as the feta cheese is quite salty and will compensate for it. Cook the spinach uncovered and ensure the water in the spinach gets cooked out as much as possible. Remove from heat and allow to cool.
• Transfer the spinach to a bowl and mix in the egg white(s). The mixture should be such that it just drops from a spoon and should not be very runny.
• Spray or brush a pan that is large enough to hold the tortilla flat with oil and place it over low heat.
• Place a portion of the feta cheese on one half of the tortilla and allow it to melt slightly.
• Increase the heat to medium and add half the spinach and egg mixture over the feta layer. Fold the tortilla in half and allow the egg to firm up inside. Flip the tortilla and do the same to the other side.
• Cut into wedges (I found a pizza slicer does this very nicely) and server hot.