Whole Grain Breakfast Quesadillas

Dice 1 red bell pepper and thinly slice 4 green onions. Set aside 1/3 of the vegetables for the vegetarian version.

Whisk together 8 eggs, 1/4 cup milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon cumin in a large bowl.

Heat 1 tablespoon olive oil in a large non-stick skillet over medium heat. Add 2/3 of the bell peppers and green onions, sauté for 2 minutes until slightly softened.

For meat version (4 quesadillas): Add the cooked breakfast sausage to the skillet and cook for another 2 minutes.

Pour in 2/3 of the egg mixture and cook, stirring gently, until eggs are just set but still moist, about 3-4 minutes. Transfer to a bowl and set aside.

For vegetarian version (2 quesadillas): Wipe the skillet clean, add 1 tablespoon olive oil and sauté the remaining bell peppers and green onions for 2 minutes.

Add 2 cups baby spinach and cook until wilted, about 1 minute. Pour in the remaining egg mixture and cook until just set, about 3-4 minutes. Transfer to a separate bowl.

Wipe the skillet clean and return to medium heat. Place one whole grain tortilla in the skillet.

For meat quesadillas: Sprinkle 2 tablespoons cheese on half of the tortilla, add 1/6 of the meat egg mixture, and top with another 2 tablespoons cheese. Fold the tortilla in half and cook until golden brown, about 2 minutes per side. Repeat for remaining meat quesadillas.

For vegetarian quesadillas: Sprinkle 2 tablespoons cheese on half of the tortilla, add 1/6 of the vegetable egg mixture, and top with another 2 tablespoons cheese. Fold the tortilla in half and cook until golden brown, about 2 minutes per side. Repeat for remaining vegetarian quesadilla.

Slice the avocado and serve quesadillas with avocado slices, salsa, and Greek yogurt on the side.