Ingredients
- 4 large eggs
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1/2 cup diced bell peppers
- 2 medium tortillas
- 1/2 cup cheddar cheese shredded
- 1/2 cup Monterey Jack cheese shredded
- Nonstick cooking spray
Instructions
- In a bowl, whisk the eggs with salt and pepper until well combined.
- Heat olive oil in a skillet over medium heat. Add the bell peppers and sauté until slightly softened, about 2 minutes.
- Pour the eggs into the skillet with the bell peppers, stirring occasionally, until the eggs are scrambled and fully cooked, about 3-4 minutes.
- Lay out the tortillas on a flat surface. Evenly distribute the cooked egg and bell pepper mixture on one half of each tortilla. Sprinkle both types of cheese over the eggs.
- Fold the tortillas over to cover the filling, creating a half-moon shape.
- Wipe the skillet clean and spray lightly with cooking spray. Return to medium heat. Cook each quesadilla until the tortilla is golden and crispy and the cheese is melted, about 2-3 minutes per side.
- Cut each quesadilla into wedges and serve hot.
