Push the mushrooms and spinach to one side of the pan and reduce the heat. Break the eggs into the pan and cook for 2–3 minutes, or until the whites are set but the yolks remain runny.
For a leisurely weekend brunch or a light meal any day of the week, these breakfast quesadillas are filled with bacon and scrambled eggs and served with colourful salsas, guacamole and refried beans.