Sauté the vegetables

• Heat a little olive oil in a frying pan over medium heat.
• Add the diced bell pepper and cook until slightly softened.
• Add the cherry tomatoes and baby spinach and cook until the spinach wilts.

Scramble the eggs

• Beat the eggs in a bowl with salt and black pepper.
• Pour the eggs over the vegetables in the pan.
• Gently scramble until just set.

Fill the tortillas

• Lay a tortilla in the pan and scatter grated cheddar over one half.
• Spoon the egg and vegetable mixture on top.
• Add more cheese and fold the tortilla over.

Crisp the quesadilla

• Cook the folded quesadilla over medium heat until golden and crispy underneath.
• Flip and cook the second side until the cheese is melted.

Serve

• Cut into wedges and serve hot.