These are a favorite quick breakfast dish of mine. You can play around with it, adding and subtracting ingredients to your liking. I love the addition of green peppers and mushrooms.
1/2 onion, diced
1/4 cup cooked ham, diced
2 eggs, beaten with 2 teaspoons of milk and a dash of salt and pepper
1/2 cup shredded cheese (in this particular quesadilla I used a Mexican Blend)
2 flour tortillas (I love La Torilla Factory's low carb ones- so good and super soft)
Heat the olive oil in a small skillet over medium heat. Add the onion and sauté until softened and become translucent. Add the ham to the pan. Pour in the beaten eggs and scramble, combining the onions and ham with the eggs. Remove from the heat.
Since I like these very much, and enjoy having them for breakfast on a regular basis, I found that baking them in the oven results in a nice melty quesadilla minus the extra fat from frying them in a pan with butter.
Lay both tortillas on a cookie sheet and divide the egg mixture on half of each of the tortilla's. Sprinkle cheese on top and fold the empty half of the tortilla over. Bake in the oven until the bottom of the tortilla is crisp. Carefully flip and bake an additional 2 minutes or until cheese is melted and the other side of the tortilla is crispy. Cut in half and serve with a dollop of salsa or sour cream.