Heat a non-stick skillet over medium-low heat. Crack the eggs into a bowl and whisk until combined with a pinch of salt. Pour the eggs into the skillet and gently stir with a spatula, cooking them for about 3-4 minutes until they are slightly undercooked and still glossy. Remove them from the heat to prevent overcooking.

Lay one tortilla flat on a clean surface. Spoon the partially cooked scrambled eggs onto half of the tortilla, followed by a generous layer of cheddar cheese. If you're adding any pre-cooked vegetables, sprinkle them on top of the eggs and cheese. Carefully fold the tortilla in half to create a stuffed pocket.

Return the skillet to medium heat. Gently place the assembled quesadilla in the skillet and cook for about 2-3 minutes until the bottom is golden brown and crispy. Press down lightly with the spatula to ensure even cooking. Flip the quesadilla over and cook the other side for an additional 2-3 minutes until it’s also golden and the cheese is melted.

Once both sides of the quesadilla are crispy and the cheese is gooey, transfer it to a cutting board. Allow it to rest for about 1-2 minutes, which helps maintain its crunchiness. Slice the quesadilla into wedges with a sharp knife and serve warm, perhaps with a side of salsa or avocado for added flavor.