Cheesy Spinach Breakfast Quesadillas

Dice 1 red bell pepper into small pieces and thinly slice 4 green onions, separating the white and green parts.

In a large bowl, whisk together 8 eggs, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon garlic powder until well combined.

Heat 1 tablespoon olive oil in a large non-stick skillet over medium heat. Add the white parts of the green onions and diced red pepper, cooking for 2-3 minutes until slightly softened.

Add 4 cups fresh spinach to the skillet and cook for 1-2 minutes until just wilted. Transfer the vegetable mixture to a plate.

In the same skillet, add the remaining 1 tablespoon olive oil and pour in the egg mixture. Cook for 3-4 minutes, gently stirring occasionally, until eggs are just set but still slightly moist. Remove from heat.

In a clean skillet or griddle, melt 1/2 tablespoon of butter over medium heat. Place one flour tortilla in the skillet.

Sprinkle 1/4 cup cheddar cheese and 2 tablespoons monterey jack cheese on half of the tortilla. Top with 1/4 of the scrambled egg mixture and 1/4 of the vegetable mixture.

Sprinkle an additional 1/4 cup cheddar cheese and 2 tablespoons monterey jack cheese over the fillings. Fold the empty half of the tortilla over the filled side to create a half-moon shape.

Cook for 2-3 minutes until golden brown, then carefully flip and cook for another 2 minutes until cheese is melted and the tortilla is crisp. Transfer to a cutting board.

Repeat steps 6-9 with the remaining tortillas and fillings, adding 1/2 tablespoon butter to the pan for each quesadilla.

Cut each quesadilla into 3 triangles and garnish with the green parts of the sliced green onions.

Serve warm with sour cream and salsa on the side.