Spinach and Feta Breakfast Quesadillas

Dice 1/2 red bell pepper, 1/4 cup red onion, and halve 1/2 cup cherry tomatoes. Mince 2 cloves of garlic.

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

Add the minced garlic and diced red bell pepper to the skillet and cook for another 2 minutes.

Add 3 cups fresh spinach to the skillet and cook until wilted, about 2 minutes. Season with 1/2 teaspoon dried oregano, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Transfer the vegetable mixture to a bowl.

In the same skillet, add the remaining 1 tablespoon olive oil. Beat 4 eggs in a bowl and pour into the skillet. Cook, stirring occasionally, until eggs are just set but still moist, about 2-3 minutes.

Combine the scrambled eggs with the vegetable mixture and halved cherry tomatoes in the bowl.

Wipe the skillet clean and heat over medium heat. Place one tortilla in the skillet.

Sprinkle 2 tablespoons mozzarella cheese on half of the tortilla, then add 1/4 of the egg-vegetable mixture. Sprinkle 2 tablespoons feta cheese on top.

Fold the tortilla in half and cook until golden brown, about 2 minutes per side. Repeat with the remaining tortillas and filling.

Cut each quesadilla into wedges and serve immediately.