Scrambled Western Quesadillas

• 6 eggs
• 14 cup milk
• 1 pinch salt
• 1 pinch pepper
• 2 teaspoons butter
• 12 sweet green pepper, diced
• 12 small onion, finely chopped
• 12 cup smoked ham, chopped
• 1 cup monterey jack cheese or 1 cup mozzarella cheese
• 4 large whole wheat flour tortillas

1. In a bowl, whisk eggs until well blended; whisk in milk, salt and pepper; set aside.
2. In a large nonstick skillet, melt butter over medium-high heat; add green pepper, onion and ham and saute for about 3 minutes or until onion is tender.
3. Reduce heat to medium-low; pour in egg mixture and cook, stirring for about 2 minutes or until eggs are just set.
4. Transfer to a bowl.
5. Wipe out skillet; set aside.
6. Lay out tortillas on a work surface; sprinkle half of the cheese on one half of each tortilla.
7. Spoon egg mixture on top of cheese; top wirh remaining cheese.
8. Fold tortilla over to make a half moon.
9. Return skillet to medium heat.
10. Cook quesadillas in batches for 1-2 minutes per side or until tortillas are golden and cheese is melted.
11. Cut into wedges.

eggs, milk, salt, pepper, butter, sweet green pepper, onion, ham, cheese, whole wheat flour tortillas

Taken from www.food.com/recipe/scrambled-western-quesadillas-442501 (may not work)