1 Heat the oil in a skillet over medium heat. Add the garlic, onion, and red pepper, if using, and sauté until the onion is translucent.

2 Add the spinach and continue to cook until the spinach is heated through and most of the liquid has evaporated.

3 Add the chopped tomato and cook until most of the moisture has evaporated; season with salt, pepper, and red pepper flakes to taste.

4 Remove all but about 1 cup of the spinach mixture and store in a separate container (for other uses; see below). Crack the eggs into the remaining spinach mixture and scramble.

5 In a separate skillet, heat a drizzle of olive oil. Add 1 tortilla and top with the spinach and egg mixture, a layer of mozzarella, and the other tortilla. Cook until browned on the bottom, then flip and cook until browned on the other side. Serve warm.

Nimetz, Alexandra; Holcomb, Rachel; Starr, Emeline; Stanley, Jason (2009-01-07). The Healthy College Cookbook (p. 40). Workman Publishing. Kindle Edition.