Spinach and Feta Breakfast Quesadillas

Dice 1/2 medium red onion and 1 medium red bell pepper into small pieces. Mince 2 cloves of garlic. Halve 1 cup of cherry tomatoes. Chop 2 tablespoons of fresh dill.

Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Add the diced onion and sauté 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 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, and 1 teaspoon dried oregano.

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

In a separate bowl, whisk 8 large eggs. Add 1 teaspoon of lemon zest and mix well.

Heat the remaining 1 tablespoon of olive oil in the skillet over medium heat. Pour in the whisked eggs and cook, stirring occasionally, until soft curds form but eggs are still slightly moist, about 3-4 minutes.

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

Lay out 4 large flour tortillas on a clean work surface. Distribute the egg and vegetable mixture evenly among them, spreading it over half of each tortilla.

Sprinkle 1/4 cup of crumbled feta cheese over each portion of the egg mixture. Add a few halved cherry tomatoes and a sprinkle of fresh dill to each.

Top with the remaining 4 tortillas to form quesadillas.

Heat the cleaned skillet over medium heat. Cook each quesadilla for about 2-3 minutes per side until golden brown and crispy, and the cheese begins to melt.

Cut each quesadilla into quarters and serve immediately.