1. Whisk the eggs, splash of milk and salt and pepper in a bowl. 

2. Heat a skillet to medium and cook the green pepper, garlic and mushrooms until soft. 

3. Reduce heat to medium-low and pour the egg mixture on top. As the eggs begin to set, move the spatula along the eggs to form curds. Cook until the eggs are fully cooked through, about a few minutes. 

4. Assemble the quesadillas: Place one tortilla on a plate. Add 1/3 of the egg and vegetable mixture. Top with 1/3 of the cheese (be generous as this will act as a glue to bind the quesadilla together. Place another tortilla on top. Transfer to a frying pan of medium to low heat. Cook one side for 1-2 minutes until slightly browned. Flip and cook on the other side. 

If you are eating right away:

1. Slice and serve immediately. Serve with salsa, sour cream and sliced avocado if desired.

2. If you are meal prepping & storing in fridge (you plan to eat these within a few days):

3.  Slice in half, wrap in plastic and place in a container. To reheat, either place in microwave for about 20 seconds until warm. Or, heat on a frying pan to get crispy. (These will be good in the fridge for several days)

4. If you are meal prepping & storing in freezer (you plan to eat these within a few days):

5.  Slice in half, wrap in plastic and place in a container. To reheat, microwave on a paper towel for about 20-30 seconds. Then reheat on a medium-low frying pan to get crispy.