Mediterranean Breakfast Quesadilla

• 2 tablespoons olive oil
• 1 red bell pepper, chopped
• 12 cup sun-dried tomato, cut into slivers
• 2 cups fresh spinach
• 1 (20 ounce) package Simply Potatoes Shredded Hash Browns
• 5 large eggs
• 12 cup feta cheese, crumbled
• salt
• pepper
• 4 whole wheat tortillas

1. Heat olive oil.
2. Saute red peppers and sundried tomatoes for about 5 minute.
3. Add spinach and continue to saute for another 5 mins or until spinach cooked through.
4. Meanwhile prepare simply potatoes hashbrown, per package directions.
5. Beat eggs in a medium bowl until fluffy.
6. Scramble eggs.
7. Add hashbrowns and vegetable mixture to the eggs and stir until warmed through.
8. Add salt and pepper to taste.
9. Place one tortilla on a non-stick skillet.
10. Spread egg mixture over tortilla, spread evenly.
11. Sprinkle 1/2 of feta cheese over egg mixture.
12. Place other tortilla on top and place another skillet (bottom side down) on the tortilla, press so quesadilla becomes flat, keep pressing while it is cooking.
13. Cook over medium for approx 5 minutes or until cheese melted through.
14. Cut into quarters and start recipe over again with remaining 2 tortillas and egg mixture,.

olive oil, red bell pepper, tomato, fresh spinach, potatoes, eggs, feta cheese, salt, pepper, whole wheat tortillas

Taken from www.food.com/recipe/mediterranean-breakfast-quesadilla-475673 (may not work)