Savory Spinach & Mushroom Breakfast Quesadillas

Finely dice 1 medium shallot and mince 2 cloves of garlic. Clean and slice 8 oz of cremini mushrooms. Dice 1 medium red bell pepper. Roughly chop 4 cups of baby spinach.

In a large non-stick skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced shallot and cook for 2 minutes until softened.

Add the minced garlic to the skillet and cook for 30 seconds until fragrant.

Add the sliced mushrooms to the skillet and cook for 4-5 minutes until they release their moisture and begin to brown.

Add the diced red bell pepper and cook for another 2 minutes until slightly softened.

Add the chopped spinach to the skillet and cook for 1-2 minutes until wilted. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon smoked paprika, and 1/4 teaspoon ground cumin. Transfer the vegetable mixture to a bowl.

In a medium bowl, whisk together 6 large eggs and 2 tablespoons of milk until well combined.

Wipe the skillet clean and heat the remaining 1 tablespoon of olive oil over medium-low heat. Pour in the egg mixture and cook, stirring gently, until soft curds form but eggs are still slightly wet, about 2-3 minutes. Remove from heat.

To assemble the quesadillas, place 4 large flour tortillas on a clean work surface. Sprinkle each with 2 tablespoons of cheddar cheese and 2 tablespoons of pepper jack cheese.

Divide the vegetable mixture evenly among the 4 tortillas, followed by the scrambled eggs. Sprinkle each with another 2 tablespoons of cheddar cheese and 2 tablespoons of pepper jack cheese.

Top each with another flour tortilla and press down gently.

Heat a clean skillet over medium heat. Cook each quesadilla for about 2 minutes per side, until golden brown and the cheese is melted.

Cut each quesadilla into quarters and serve with sliced avocado, sour cream, and chopped fresh chives.