# What You’ll Need:
→ Base
01 - 1 large flour tortilla (8-inch)
02 - 2 large eggs
03 - 2 tablespoons milk
04 - Salt and freshly ground black pepper, to taste
→ Cheese
05 - 1/3 cup shredded cheddar cheese or Monterey Jack cheese
→ Fillings
06 - 2 tablespoons diced bell pepper
07 - 2 tablespoons chopped baby spinach
08 - 2 tablespoons diced tomato
09 - 1 tablespoon chopped green onion
→ For Cooking
10 - 1 teaspoon butter or olive oil
# How to Make It:
01 - Whisk eggs with milk, salt, and pepper in a mixing bowl until fully combined.
02 - Heat a nonstick skillet over medium heat. Add butter or olive oil, then pour in the egg mixture. Stir gently until eggs are just scrambled and lightly set, then remove from heat.
03 - Lay the flour tortilla flat on a cutting board. Sprinkle half of the shredded cheese over one side. Top with scrambled eggs, chosen vegetable fillings, and remaining cheese. Fold the tortilla in half, pressing lightly to enclose the filling.
04 - Wipe out the skillet if necessary, return to medium heat, and place the folded quesadilla in the pan. Cook for 1 to 2 minutes per side, pressing gently, until golden brown and cheese has fully melted.
05 - Remove quesadilla from skillet. Slice into wedges with a sharp knife and serve immediately.
