Savory Veggie and Cheese Breakfast Quesadilla

• 4 large flour tortillas
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1/2 cup diced red bell pepper
• 1/2 cup fresh spinach leaves, roughly chopped
• 1/4 cup finely diced red onion
• 2 large eggs
• 1 tablespoon olive oil
• 1/2 teaspoon ground cumin
• 1/4 teaspoon paprika
• Salt and pepper, to taste
• Optional: salsa or hot sauce, for serving

Instructions

1. In a medium skillet, heat half the olive oil over medium heat. Add the diced red bell pepper and red onion. Sauté for 3-4 minutes until softened and slightly caramelized.
2. Add the spinach to the skillet and cook for another 1-2 minutes until wilted. Sprinkle with cumin, paprika, salt, and pepper. Stir well and remove the veggie mixture from the skillet onto a plate.
3. In a small bowl, whisk the eggs with a pinch of salt and pepper. Add the remaining olive oil to the skillet and pour in the eggs to make a thin, soft scramble. Cook gently, stirring, for about 1-2 minutes until just set but still moist.
4. To assemble the quesadillas, lay one tortilla flat in the skillet over low-medium heat. Sprinkle a quarter of the cheddar and mozzarella cheese evenly on top. Spoon half of the veggie mixture over the cheese, then evenly distribute the scrambled eggs.
5. Sprinkle another layer of cheese over the fillings, then top with a second tortilla. Cook for 2-3 minutes until the bottom tortilla is golden and the cheese begins to melt.
6. Carefully flip the quesadilla using a large spatula. Cook for another 2-3 minutes until golden and the cheese fully melts.
7. Remove from the heat, let rest for 1 minute, then cut into quarters. Serve warm with salsa or hot sauce if desired.

Chef tips

• Use whole wheat tortillas for added fiber and nutrients.
• If you prefer, swap cheddar and mozzarella for pepper jack for a spicy kick.
• Cook on low heat to avoid burning the tortillas while melting the cheese.
• To save time, you can prepare the veggie sauté the night before and refrigerate.