Spinach and Mushroom Breakfast Quesadillas

Wipe or brush the mushrooms clean and slice them thinly. Wash and dry the spinach. In a medium bowl, whisk the eggs with the milk, salt and pepper until combined. Set a clean plate nearby for the cooked filling.

Heat 1 teaspoon oil in a large non-stick skillet over medium-high heat. Add the mushrooms and cook for 6 to 8 minutes, stirring occasionally, until their released moisture mostly evaporates and they begin to brown. Lower the heat if they start to scorch. Add the spinach and stir for 1 to 2 minutes until wilted. Transfer the vegetables to the plate; drain off any obvious liquid.

Reduce the heat to medium-low and add the remaining 1 teaspoon oil. Pour in the egg mixture. As it sets, gently move a spatula across the bottom of the skillet to form soft curds. Cook for about 3 to 4 minutes until the eggs are thickened and no visible liquid egg remains. Transfer the eggs to the plate with the vegetables and wipe the skillet clean.

Lay one tortilla flat. Sprinkle 1/4 cup cheese over one half, then add half the egg-vegetable filling, keeping it away from the edge. Fold the empty half over the filling and press gently. Repeat with the second tortilla, remaining cheese and remaining filling.

Set the dry skillet over medium heat. Cook one folded quesadilla for 2 to 3 minutes per side, pressing gently, until the tortilla is lightly browned and the cheese has melted. Flip carefully with a wide spatula. Transfer to a clean cutting board and repeat with the second quesadilla. Reduce heat if the tortilla browns before the centre warms.

Let each quesadilla stand for 1 minute, then cut into wedges and serve with salsa if using. To store leftovers, cool promptly and refrigerate in a covered shallow container within 2 hours. Use within 2 to 3 days; reheat only the portion needed to 74°C (165°F). The tortilla will be less crisp after storage.