Spinach and Feta Breakfast Quesadillas

Dice the red bell pepper and red onion. Mince the garlic cloves.

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and sauté for 2-3 minutes until translucent.

Add the minced garlic and diced bell pepper to the skillet and cook for another 2 minutes until fragrant and slightly softened.

Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes. Season with dried oregano, salt, black pepper, and red pepper flakes. Transfer the vegetable mixture to a bowl and set aside.

In a medium bowl, whisk together 8 large eggs and 1/4 cup of milk until well combined.

Wipe the skillet clean and heat the remaining 1 tablespoon of olive oil over medium heat. Pour in the egg mixture and cook, stirring occasionally, until the eggs are softly scrambled, about 3-4 minutes.

Fold the vegetable mixture into the scrambled eggs and remove from heat.

Place a tortilla on a clean work surface. Spread 1/8 of the egg and vegetable mixture on half of the tortilla. Sprinkle with 2 tablespoons of feta cheese and 2 tablespoons of mozzarella cheese.

Fold the tortilla in half to create a half-moon shape. Repeat with the remaining tortillas and filling.

Heat a large non-stick skillet or griddle over medium heat. Cook each quesadilla for 2-3 minutes per side until golden brown and crispy, and the cheese is melted.

While quesadillas are cooking, toast the English muffins and slice the avocado.

Serve each portion with 1 quesadilla, 1 English muffin, and 1/4 of the sliced avocado.