Spinach and Feta Breakfast Quesadilla

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

In a large bowl, whisk together 6 large eggs, 2 tablespoons milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.

Heat 1 tablespoon olive oil in a non-stick skillet over medium heat. Add the diced onion and sauté for 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 fresh spinach to the skillet and cook until wilted, about 2 minutes. Season with 1 teaspoon dried oregano and 1/4 teaspoon red pepper flakes.

Pour the egg mixture into the skillet with the vegetables. Cook, stirring gently, until eggs are just set but still slightly moist, about 3 minutes. Remove from heat and stir in 1/2 cup crumbled feta cheese and 1 tablespoon chopped fresh dill.

In a small bowl, mix 1/2 cup Greek yogurt with 1 tablespoon lemon juice and 1 tablespoon chopped fresh dill. Season with a pinch of salt and pepper. Set aside as a dipping sauce.

Heat a large clean skillet or griddle over medium heat. Place a tortilla in the skillet and sprinkle 1/3 cup mozzarella cheese on half of the tortilla.

Spoon approximately 1/3 cup of the egg and vegetable mixture over the cheese. Sprinkle with 1 tablespoon feta cheese.

Fold the empty half of the tortilla over the filling. Cook until golden brown, about 2 minutes per side. Repeat with remaining tortillas and filling.

Cut each quesadilla into wedges and serve hot with the yogurt-dill dipping sauce on the side.