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A make ahead breakfast quesadilla filled with scrambled eggs, spinach, feta cheese and red peppers.

Ingredients
2 teaspoons olive oil
1 red bell pepper
1⁄2 red onion
8 eggs
1⁄4 cup milk
1⁄4 tsp salt
1⁄4 tsp pepper
4 handfuls of spinach leaves
1⁄2 cup feta
1-1⁄2 cup mozzarella cheese
5 tortillas
spray oil

Method

1. In a large non-stick pan, heat the olive oil over medium heat.
2. Cook the bell pepper and red onion until soft, around 4-5 minutes.
3. While cooking, whisk together the eggs, milk, salt and pepper.
4. Add the egg/milk mixture to the peppers/onions, stirring frequently, until eggs are nearly cooked through.
5. Add the spinach and feta and fold into the eggs, stirring until spinach is wilted and eggs are cooked
6. through.
7. Remove eggs from heat.
8. Spray a separate large non-stick pan with spray oil, and heat over medium. Add the tortilla, then one half
9. of the tortilla, spread about 1⁄2 cup of the egg mixture. Top with around 1⁄3 cup of shredded mozzarella
10. cheese. Fold the second half of the tortilla over, then cook for 2 minutes, or until golden brown.
11. Flip and cook for another minute or so (until golden brown).
12. To serve fresh: serve immediately
13. To store for refrigerator or freezer: cool completely on a wire rack, then wrap in plastic wrap and store in a resealable container.
14. 1To reheat from refrigerator: fry up on medium in a frying pan, or heat on grill for 2-3 minutes.
15. To reheat from freezer: heat in the microwave on top of a paper towel for 30-60 seconds, then crisp up
16. in the frying pan or grill for 2-3 minutes.