Quick Veggie & Cheese Breakfast Quesadilla

• 4 large eggs
• 1/4 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup shredded cheddar cheese
• 1/4 cup diced red bell pepper
• 1/4 cup diced onion
• 1/4 cup fresh baby spinach, chopped
• 2 tablespoons olive oil or butter
• 2 large whole wheat tortillas (or gluten-free tortillas)
• Optional: 2 tablespoons salsa or sour cream for serving

Instructions

1. In a medium bowl, whisk together the eggs, milk, salt, and black pepper until fully combined and slightly frothy.
2. Heat 1 tablespoon of olive oil or butter in a skillet over medium heat. Add diced bell pepper and onion and sauté for about 2-3 minutes until softened. Add spinach and cook another minute until wilted. Remove veggie mixture to a plate.
3. In the same skillet, pour in the egg mixture and scramble gently, stirring frequently until the eggs are just set but still moist, about 2-3 minutes.
4. Remove the eggs from the pan and wipe the skillet clean if needed. Add remaining tablespoon of oil or butter and heat over medium heat.
5. Place one tortilla in the skillet and sprinkle half of the shredded cheddar evenly over it. Spread the scrambled eggs over the cheese, then add the sautéed veggie mixture. Top with remaining cheese and cover with the second tortilla.
6. Cook for about 2-3 minutes until the bottom tortilla is golden brown and the cheese starts to melt, then carefully flip the quesadilla using a large spatula. Cook another 2-3 minutes until the second side is golden and cheese is fully melted.
7. Remove the quesadilla from the skillet and let it rest for a minute before slicing it into 4 wedges. Serve warm with salsa or sour cream if desired.

Chef tips

• Use a non-stick skillet to make flipping the quesadilla easier and avoid sticking.
• If you’re dairy-free, substitute cheddar cheese with a plant-based cheese or skip cheese altogether and add mashed avocado inside for creaminess.
• For extra protein, add cooked black beans or diced cooked chicken to the veggie mixture.
• To speed up the veggie prep, use pre-diced frozen peppers and onions, just thaw and drain excess water before sautéing.