Savory Spinach and Feta Breakfast Quesadillas

Dice 1 medium red bell pepper and 1/2 medium yellow onion. Mince 2 cloves of garlic.

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

Heat 1 tablespoon olive oil in a large non-stick skillet over medium heat. Add the diced bell pepper and onion, cooking for 4-5 minutes until softened.

Add 2 cloves of minced garlic to the skillet and cook for 30 seconds until fragrant.

Add 4 cups of fresh spinach to the skillet in batches, stirring until wilted, about 2-3 minutes.

Pour the egg mixture into the skillet with the vegetables. Cook, stirring occasionally, until eggs are just set but still slightly moist, about 3-4 minutes.

Remove the egg mixture from heat and stir in 3/4 cup crumbled feta cheese and 1/2 teaspoon dried oregano. Set aside.

Wipe the skillet clean and heat over medium heat. Lightly brush one side of each tortilla with the remaining olive oil.

Place one tortilla, oil side down, in the skillet. Sprinkle 2 tablespoons of shredded cheddar cheese over half of the tortilla.

Spoon approximately 1/4 of the egg and spinach mixture over the cheese, then fold the empty half of the tortilla over to create a half-moon shape.

Cook for 2-3 minutes until the bottom is golden brown, then carefully flip and cook for another 2 minutes until crisp and golden.

Repeat steps 9-11 with the remaining tortillas and filling to make 4 quesadillas total.

Cut each quesadilla into wedges and garnish with 2 tablespoons chopped fresh chives.

Serve warm with 1/2 cup salsa and 1/2 cup sour cream on the side for dipping.