Preparation Steps

• In a small bowl, whisk together the eggs, milk, salt, and black pepper until fully combined and slightly frothy.
• Melt the butter in a nonstick skillet over medium-low heat. Pour in the egg mixture and gently scramble the eggs, stirring occasionally, until they are just set but still moist, about 2 to 3 minutes. Remove the eggs from the skillet and set aside.
• Place one tortilla in the same skillet over low heat. Evenly sprinkle half of the shredded cheddar cheese over the tortilla. Layer the scrambled eggs, diced green onions, and bell pepper if using on top of the cheese. Sprinkle the remaining cheddar cheese over the fillings, then cover with the second tortilla.
• Cook for 2 to 3 minutes until the bottom tortilla is golden brown and the cheese starts to melt. Carefully flip the quesadilla with a spatula and cook the other side for another 2 minutes until it is crisp and the cheese is fully melted.
• Remove the quesadilla from the skillet and transfer to a cutting board. Slice into wedges and serve warm with salsa if desired.