Ham, Gruyere and Spinach Quesadilla

Serves 2

INGREDIENTS:

1 tablespoon olive oil

2 large flour tortilla wrap

80g Gruyere cheese, grated

½ tablespoon wholegrain mustard

2 thick slices of ham, cut into bitesize pieces

Large handful baby spinach leaves, roughly chopped

Freshly ground black pepper

METHOD:

1. Spread the wholegrain mustard over one of the tortillas. Scatter over half the Gruyere, followed by the ham and baby spinach.

2. Scatter over the remaining cheese, season with black pepper and top with the other tortilla

3. Heat ¼ of a tablespoon of olive oil in a large frying pan over a medium heat. Add the quesadilla and fry for 2-3 minutes, checking that the underside does not burn. Brush the top of the quesadilla with the remaining olive oil and flip before frying for a further 2-3 minutes until the cheese has melted and the tortillas are crispy and golden.

4. Transfer to a chopping board and slice into wedges to serve.