Egg and Cheese Quesadillas

Combine eggs, milk in a bowl to create a smooth mixture.

Heat butter in a 6-inch frying pan over medium heat, allowing it to melt and become liquid. Add sliced bell pepper and chopped onion; cook until the onion becomes translucent, taking approximately 5 minutes. Transfer half of the vegetable mixture to a separate bowl for later use.

Pour the egg mixture and remaining vegetable mixture into the skillet. Gently tilt the pan, using a spatula to coax one side of the eggs towards you without breaking them. Allow the uncooked egg mixture to flow onto the pan, repeating this process for all four sides of the eggs. Cook until the bottom is set, taking around 2 minutes. Flip over and cook for an additional minute or two, until the bottom is slightly browned.

Slide the omelet onto a tortilla and then slide it back into the pan. Place a slice of cheese on top of the omelet and cover with another tortilla. Cook until the bottom is browned, taking about 2 minutes. Flip and cook for a minute or two more on the opposite side, until it's nicely browned. Slide the quesadilla onto a plate and cut into 4 pieces.

Combine remaining eggs, milk in another bowl to create a new mixture.

Grease the same pan with the remaining butter. Repeat steps 3 and 4 using the reserved vegetable mixture, additional cheese, and tortillas.