Start by dicing the bell peppers and onions. Grate your cheese if you’re using a block, and set aside the ingredients so everything is handy.

In a bowl, crack the eggs and whisk them until they become frothy. Season with salt and pepper to taste.

In a non-stick skillet, heat a tablespoon of cooking oil or a little butter over medium heat. Add the diced onions and bell peppers. Sauté them for 3-4 minutes until they're tender.

Pour the whisked eggs into the skillet with the veggies. Gently stir the mixture until the eggs are fully cooked, then remove from heat.

On one side of each tortilla, sprinkle a generous amount of cheese, then layer in your cooked egg and vegetable mixture. Top off with a little more cheese, and fold the tortilla in half.

Wipe down the skillet, and return to the heat. Add a touch more oil or butter. Place the folded quesadilla on the skillet and cook each side for about 2-3 minutes, or until golden brown and crispy. Then, repeat with the remaining tortillas.

Once cooked, remove from the skillet, slice into wedges, and serve hot with your favorite toppings!