Heat 1 tablespoon of olive oil in a large skillet over medium heat.

Add 1 diced bell pepper and ½ diced onion. Sauté for 5-6 minutes until softened and lightly caramelized.

Push the vegetables to one side of the pan and crack 4 eggs into the other side.

Scramble the eggs until just set, then mix together with the vegetables. Remove everything to a plate. Eggs should reach 160°F.

Wipe out the skillet. Use 1/2 tablespoon butter for each quesadilla, melting it over medium heat.

Place one large flour tortilla in the skillet.

On half of a tortilla put one quarter of the egg filling and 1/4 cup cheddar.

Fold the tortilla in half over the fillings and press down gently with a spatula.

Cook for 3-4 minutes until golden brown and crispy on the bottom.

Carefully flip and cook for another 3 minutes until the second side is golden and the cheese is fully melted.

Remove to a cutting board and repeat with remaining tortillas and fillings.

Cut into wedges and serve with optional salsa and sour cream.