Spinach & Feta Breakfast Quesadilla

Finely dice 1/4 cup of red bell pepper and set aside.

Crack 2 large eggs into a bowl, add 1/8 teaspoon salt and 1/4 teaspoon black pepper, and whisk until well combined.

Heat a non-stick skillet over medium heat and add 1/2 tablespoon of butter.

Pour the egg mixture into the skillet and cook for 2 minutes, gently pushing the eggs from the edges toward the center as they set.

When eggs are almost set but still slightly wet, add 1 cup of fresh spinach and cook for another minute until the spinach wilts. Remove from heat and transfer to a plate.

Wipe the skillet clean and return to medium heat. Add 1 teaspoon of olive oil.

Place the flour tortilla in the skillet and sprinkle half of the feta cheese (about 2 tablespoons) evenly over one half of the tortilla.

Add the egg and spinach mixture on top of the feta, then sprinkle with 1/4 teaspoon dried oregano, 1/2 teaspoon lemon zest, and the diced red bell pepper.

Top with the remaining feta cheese and fold the empty half of the tortilla over to create a half-moon shape.

Cook for 2 minutes on each side until golden brown and crispy, using the remaining 1/2 tablespoon of butter to flip and cook the second side.

Remove from heat, let rest for 1 minute, then slice into triangles and serve immediately.