Healthy Breakfast Quesadilla

• 2 whole-grain tortillas
• 4 large eggs
• 1/2 cup shredded cheddar cheese
• 1/4 cup diced bell peppers
• 1/4 cup diced onions
• 1/4 cup chopped spinach
• 1 tablespoon olive oil
• Salt to taste
• Pepper to taste

1. Crack the eggs into a bowl and beat them until well mixed. Season with salt and pepper to taste.
2. Heat the olive oil in a non-stick skillet over medium heat.
3. Add the diced onions and bell peppers to the skillet. Sauté them until they are soft, about 3-5 minutes.
4. Pour the beaten eggs over the sautéed vegetables. Let them sit without stirring for a few seconds, then gently stir and scramble the eggs until they're just set. Add the chopped spinach, and stir for another minute until the spinach wilts. Remove from heat.
5. Place the whole-grain tortillas on a clean flat surface. Divide the scrambled egg mixture evenly onto one-half of each tortilla.
6. Sprinkle the shredded cheddar cheese on top of the eggs on each tortilla.
7. Fold the tortillas in half over the egg and cheese filling, pressing them gently to seal.
8. Wipe the skillet clean and return it to the stove. Heat the skillet on medium heat.
9. Carefully place the stuffed tortillas in the skillet and cook for about 2-3 minutes on each side, or until the tortillas are golden brown and the cheese has melted.
10. Transfer the quesadillas to a cutting board. Let them cool for 1-2 minutes, then cut each quesadilla into wedges.
11. Serve hot, with your choice of salsa, sour cream, or a side of fruit for an added freshness.