Step 1: Sauté Vegetables : Heat olive oil in a skillet over medium heat. Add diced bell peppers, onions, and spinach. Cook for 2–3 minutes until vegetables are tender but still colorful. Remove and set aside.

Step 2: Scramble the Eggs : Whisk eggs with a pinch of salt and pepper. In the same skillet, cook eggs gently, stirring occasionally, until soft and fluffy.

Step 3: Assemble the Quesadilla : Place a tortilla in the skillet. Layer scrambled eggs, sautéed vegetables, and shredded cheese over half the tortilla. Fold the tortilla over to cover the filling.

Step 4: Cook the Quesadilla : Cook 2–3 minutes per side until golden brown and crispy, and the cheese has melted. Repeat with the second quesadilla.

Step 5: Serve : Slice into wedges and serve immediately. Top with salsa, avocado, sour cream, or hot sauce for extra flavor.