Spinach and Feta Breakfast Quesadillas

Dice 1 medium red bell pepper and 1/2 medium red onion into small pieces. Mince 2 cloves of garlic.

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook 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 6 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.

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

In a separate bowl, whisk 10 large eggs until well beaten. Stir in 1 teaspoon of lemon zest.

Heat the remaining 1 tablespoon of olive oil in the skillet over medium-low heat. Pour in the beaten eggs and cook, stirring occasionally, until just set but still slightly moist, about 3-4 minutes.

Fold the vegetable mixture into the scrambled eggs and remove from heat.

Place a tortilla on a clean work surface. Spoon approximately 1/5 of the egg-vegetable mixture onto one half of the tortilla. Sprinkle with about 2 tablespoons of crumbled feta cheese.

Fold the tortilla in half to create a half-moon shape. Repeat with the remaining tortillas and filling.

Heat a clean, dry skillet over medium heat. Cook each quesadilla for about 2 minutes per side, until golden brown and crispy.

Cut each quesadilla into wedges and serve immediately.