1 whole grain tortilla

2 eggs

1/2 avocado, sliced

Fresh parsley, chopped

1–2 slices mozzarella, thinly sliced

Olive oil (for cooking)

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Whisk eggs in a bowl. Heat a pan over medium heat with a few drops of olive oil.
Pour in eggs and scramble gently until cooked but still soft. Remove from heat.
Lay the tortilla on a flat surface; spread scrambled eggs over one half.
Layer mozzarella, chopped parsley, and avocado slices on top of the eggs.
Fold tortilla over to cover the filling.
Heat a clean pan over medium heat and toast the quesadilla 1-2 minutes per side until golden and cheese melts.
Slice and serve immediately.

Add salsa, hot sauce, or diced tomatoes for extra flavor.

Substitute mozzarella with cheddar, pepper jack, or other preferred cheeses.

Include sautéed veggies like bell peppers, onions, or spinach.

For vegan option, use scrambled tofu and vegan cheese.

Add cooked beans or chicken for extra protein.

Use any tortilla type, including gluten-free if needed.