Cheesy Spinach Breakfast Quesadillas

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

In a large bowl, whisk together 8 large eggs, 1/4 cup milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.

Heat 1 tablespoon olive oil in a large non-stick skillet over medium heat. Add the diced onion and bell pepper, cooking for 3-4 minutes until softened.

Add 2 minced garlic cloves and cook for 30 seconds until fragrant.

Add 4 cups fresh spinach to the skillet and cook for 2-3 minutes until wilted, stirring frequently. Season with 1/2 teaspoon dried oregano and the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Pour the egg mixture into the skillet with the vegetables. Cook for 5-6 minutes, gently stirring occasionally, until eggs are softly scrambled but still slightly moist. Remove from heat.

In a small bowl, combine 2 cups shredded cheddar cheese and 1 cup shredded monterey jack cheese, mixing well.

Heat a separate large skillet or griddle over medium heat. Add 1/2 tablespoon butter and let it melt.

Place one flour tortilla in the skillet. Sprinkle about 1/4 cup of the cheese mixture evenly over half of the tortilla.

Spoon approximately 1/2 cup of the egg and vegetable mixture over the cheese, then top with another 1/4 cup of cheese.

Fold the empty half of the tortilla over the filling to create a half-moon shape. Press down gently with a spatula.

Cook for 2-3 minutes until golden brown on the bottom, then carefully flip and cook for another 2 minutes until crispy and golden on both sides and the cheese is melted.

Transfer to a cutting board and repeat with remaining ingredients, adding 1/2 tablespoon butter to the pan for each quesadilla.

Cut each quesadilla into wedges and serve hot with salsa, sour cream, and fresh chopped cilantro.