Veggie and Cheese Breakfast Quesadilla

Dice 1/4 cup bell pepper and 2 tablespoons red onion into small pieces.

Heat a non-stick skillet over medium heat and spray with olive oil cooking spray.

Add the diced bell pepper and red onion to the skillet and sauté for 2 minutes until slightly softened.

Add 1/2 cup baby spinach and cook for another 30 seconds until wilted. Transfer vegetables to a plate.

Wipe the skillet clean and return to medium heat. Spray again with cooking spray.

Pour 3/4 cup egg whites into the skillet, season with 1/8 teaspoon salt and 1/8 teaspoon black pepper, and cook for 2 minutes, stirring gently until just set but still slightly moist. Remove from heat.

Place the whole wheat tortilla on a clean work surface and sprinkle half of the 1/4 cup reduced-fat cheddar cheese on one half of the tortilla.

Spoon the cooked egg whites over the cheese, then add the sautéed vegetables.

Sprinkle the remaining cheese over the vegetables and fold the empty half of the tortilla over to form a half-moon shape.

Wipe the skillet clean again and return to medium heat. Spray with cooking spray.

Carefully transfer the quesadilla to the skillet and cook for 1-2 minutes per side until golden brown and crispy, and the cheese is melted.

Remove from heat, let cool for 1 minute, then cut into triangles and serve.