2 tortillas per quesadilla
Shredded cheese (your choice)
Salsa (your choice)
Avocado or guacamole for serving (optional)
Chopped green pepper, red pepper, mushrooms (optional only)
Sour cream or Greek-style yogurt, for serving (optional)
Melt enough butter to coat the bottom of a medium frying pan well. Use medium heat. In the meantime, crack eggs into a mixing bowl and whisk. When butter is hot, add eggs and scramble as desired.
Remove pan from heat and set aside.
Lay out ½ of the tortillas and top each with a little bit of cheese, about ½ of what you expect to put in each quesadilla. Divide eggs evenly over the cheese topped tortillas. Top the eggs with remaining cheese and then close with remaining tortillas.
Wipe out the pan and melt more butter over medium heat coating the bottom of the pan. Once butter is hot, add 1 or 2 quesadillas—however many fit without crowding—and cook for about 2 minutes, until golden brown on one side. Flip and cook the other side another 2 minutes or so.
Once both sides have browned and cheese is melted, the quesadilla is done. Cut into quarters or eights and serve with your choice of toppings.