Savory Spinach and Feta Breakfast Quesadillas

Finely dice 1/2 medium red onion and mince 2 cloves of garlic. Halve 1 cup of cherry tomatoes and chop 2 tablespoons of fresh dill.

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

Add the minced garlic to the skillet and cook for 30 seconds until fragrant.

Add 4 cups of fresh spinach to the skillet and cook for 2-3 minutes until wilted. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper.

Transfer the spinach mixture to a bowl and wipe the skillet clean.

In a medium bowl, whisk 8 large eggs with 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 1/2 teaspoon dried oregano.

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

In a small bowl, mix 1/2 cup Greek yogurt with the juice from 1/2 lemon and 1 tablespoon of the chopped dill. Season with a pinch of salt and pepper.

To assemble the quesadillas, place 4 tortillas on a clean work surface. Divide the scrambled eggs evenly among them, followed by the spinach mixture, halved cherry tomatoes, and crumbled feta cheese.

Top each with the remaining 4 tortillas and press gently to seal.

Heat the skillet over medium heat and cook each quesadilla for about 2 minutes per side until golden brown and crispy.

Cut each quesadilla into quarters, garnish with the remaining dill, and serve with the yogurt-dill sauce on the side.