Weight Watchers Veggie Breakfast Quesadilla

Preparing the Quesadilla:

1. In a non-stick skillet, sauté the diced bell pepper and red onion over medium heat until softened. Add the chopped spinach and cook until wilted. Set aside.
2. In a bowl, whisk the eggs and pour them into the skillet. Scramble the eggs until fully cooked.
3. Lay out the tortillas on a flat surface. Divide the scrambled eggs evenly between the two tortillas, spreading them across one side.
4. Distribute the sautéed vegetables over the eggs on each tortilla.
5. Sprinkle the shredded cheddar cheese over the vegetable and egg mixture.
6. Fold the tortillas in half, creating a quesadilla shape.
7. Lightly coat the skillet with cooking spray and place the quesadillas on it over medium heat. Cook for 2-3 minutes on each side or until the tortillas are golden brown and the cheese is melted.
8. Remove from the skillet and let them cool for a minute before slicing.

Crafting the Avocado Salsa:

1. In a bowl, combine the diced avocado, chopped cilantro, jalapeño (if using), lime juice, salt, and pepper. Gently toss to mix.
2. Adjust the seasoning according to your taste preferences.

Assembling Your Breakfast Quesadilla:

1. Place the sliced quesadilla on a plate.
2. Spoon a generous amount of avocado salsa on top or serve it on the side for dipping.
3. Garnish with additional cilantro or a lime wedge for a touch of freshness.

Nutritional Information (Per Serving):