5-Minute Veggie & Cheese Breakfast Quesadilla

• 4 large eggs
• 1/4 cup milk
• 1/2 cup shredded cheddar cheese
• 1/2 cup diced bell peppers (red, yellow, or green)
• 1/4 cup finely chopped spinach
• 1 small green onion, thinly sliced
• 1/2 teaspoon olive oil or butter
• 2 large flour tortillas (or gluten-free tortillas as a substitute)
• Salt and pepper to taste
• Optional: salsa or avocado for serving

Instructions

1. In a medium bowl, whisk together eggs, milk, salt, and pepper until well combined.
2. Heat olive oil or butter in a non-stick skillet over medium heat. Add diced bell peppers, spinach, and green onion. Sauté for 1-2 minutes until vegetables are slightly softened.
3. Pour the egg mixture over the sautéed veggies in the skillet. Stir gently to scramble the eggs and cook until eggs are just set, about 2 minutes.
4. Remove the scrambled eggs and veggies from the skillet and set aside.
5. Wipe the skillet clean and return to medium heat. Place one tortilla in the skillet, sprinkle half of the shredded cheese evenly over it, then spread the cooked eggs and veggies evenly on top.
6. Sprinkle the remaining cheese over the eggs and cover with the second tortilla. Cook for 1-2 minutes until the bottom tortilla is golden and the cheese begins to melt. Carefully flip the quesadilla using a spatula and cook the other side until golden and cheese is melted, about 1-2 minutes.
7. Remove from skillet, let cool slightly, and slice into 4 wedges. Serve with salsa or sliced avocado if desired.

Chef tips

• Use any veggies you have on hand like mushrooms, zucchini, or tomatoes for added variety.
• For a dairy-free version, substitute cheese with your favorite vegan cheese and use plant-based milk.
• If you prefer a crunchier quesadilla, cook it a little longer on each side but watch closely to prevent burning.
• To save time, you can prepare the veggies the night before and store them in the fridge.