Spinach and Feta Breakfast Quesadillas

Finely dice 1/2 medium red onion and 1 medium red bell pepper. Mince 2 cloves of garlic.

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

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 2 minutes. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon dried oregano, and 1/4 teaspoon red pepper flakes.

In a bowl, whisk 8 large eggs. Pour the eggs into the skillet with the vegetable mixture and scramble until just set but still slightly moist, about 3-4 minutes.

Remove the egg mixture from heat and stir in 1 teaspoon of lemon zest.

Heat a clean large skillet or griddle over medium heat. Lightly brush with the remaining olive oil.

Place one tortilla in the skillet. Spread 1/8 of the egg and vegetable mixture over half of the tortilla, then sprinkle with 2 tablespoons of crumbled feta cheese.

Fold the tortilla in half to create a half-moon shape. Cook for 2 minutes on each side until golden brown and crispy.

Repeat with the remaining tortillas and filling to make 8 quesadilla halves (4 servings).

Cut each quesadilla into wedges and serve immediately.