Cheesy Egg and Mushroom Breakfast Quesadilla

1.In a medium bowl, whisk together the eggs and milk until well combined. Season with salt and pepper to taste.

2.Heat olive oil in a large skillet over medium heat. Add the sliced mushrooms and diced capsicum, sautéing until they are softened, about 5 minutes.

3.Pour the egg mixture into the skillet with the mushrooms and capsicum. Cook, stirring gently, until the eggs are just set but still slightly runny, about 3-4 minutes. Remove from heat and stir in the diced tomato and half of the shredded cheese.

4.Place a tortilla in a clean skillet over medium heat. Spoon half of the egg and mushroom mixture onto one half of the tortilla, then sprinkle with additional cheese. Fold the tortilla over to create a half-moon shape.

5.Cook the quesadilla for about 2-3 minutes on each side, or until the tortilla is golden brown and the cheese is melted. Repeat with the remaining tortillas and filling.

6.Cut the quesadillas into wedges and serve warm, optionally with salsa or hot sauce on the side.