Whole-Food Veggie Breakfast Quesadilla

Heat half of the olive oil in a skillet over medium heat. Add the diced bell pepper and red onion, sautéing for about 4 minutes until softened.

Add the chopped baby spinach to the skillet and cook for 1 minute until wilted. Transfer the cooked vegetables to a plate and wipe the skillet clean.

In a bowl, whisk together the eggs, ground cumin, salt, and black pepper.

Return the skillet to medium-low heat with a tiny drop of oil. Pour in the egg mixture and scramble gently until just set and still moist, then remove from heat.

Lay the whole-wheat tortillas flat. On one half of each tortilla, layer half of the grated cheese, the scrambled eggs, and the sautéed vegetables, topping with the remaining cheese.

Fold the tortillas in half over the filling to create half-moons.

Heat the remaining olive oil in the skillet over medium heat. Place the folded quesadillas in the pan and cook for 2 to 3 minutes per side, pressing down gently with a spatula, until the tortillas are golden brown and crisp and the cheese is fully melted.

Remove from the skillet, let cool for a minute, slice into wedges, and serve warm.