Vegetable and Cheese Breakfast Quesadillas

Instructions

1. 1

   Dice the bell pepper and onion finely.

2. 2

   In a large skillet, heat 1 tablespoon of olive oil over medium heat.

3. 3

   Add the diced bell pepper and onion to the skillet and sauté for 5 minutes until softened.

4. 4

   Stir in the frozen spinach and cook for an additional 2 minutes until heated through.

5. 5

   In a bowl, whisk the eggs with a pinch of salt and black pepper.

6. 6

   Push the vegetables to one side of the skillet and pour the eggs into the other side.

7. 7

   Scramble the eggs gently until cooked through, then mix with the vegetables.

8. 8

   Transfer the egg and vegetable mixture to a plate and wipe the skillet clean.

9. 9

   Heat the remaining 1 tablespoon olive oil in the skillet over medium heat.

10. 10

    Place a tortilla in the skillet, sprinkle with a quarter of the cheddar cheese, and spread a quarter of the egg mixture over half of the tortilla.

11. 11

    Fold the tortilla over and cook for 2-3 minutes on each side until golden brown and the cheese has melted.

12. 12

    Repeat with the remaining tortillas.

13. 13

    Slice each quesadilla into wedges and serve warm.