Spinach & Feta Breakfast Quesadillas

Dice 1/2 medium red onion and 1 medium red bell pepper into small pieces. Mince 2 cloves of garlic. Halve 1 cup of cherry tomatoes. Chop 2 tablespoons of fresh dill.

In a large bowl, whisk 8 large eggs until well combined. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

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

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

Add 4 cups of fresh spinach to the skillet and cook until wilted, about 1-2 minutes.

Pour the whisked eggs into the skillet with the vegetables. Add 1 teaspoon dried oregano and 1 teaspoon lemon zest. Stir gently and cook until the eggs are just set but still moist, about 3-4 minutes.

Remove the egg mixture from heat and fold in 3/4 cup of crumbled feta cheese and the halved cherry tomatoes.

Heat a clean large skillet or griddle over medium heat. Place a tortilla in the skillet and sprinkle with a small amount of the remaining feta cheese.

Spoon approximately 1/4 of the egg and vegetable mixture onto one half of the tortilla. Fold the tortilla in half to create a half-moon shape.

Cook for 2-3 minutes per side until the tortilla is golden brown and crispy and the cheese has melted.

Repeat with the remaining tortillas and filling to make 4 quesadillas (8 half-moon pieces total).

Garnish with fresh dill before serving.