4 large eggs, scrambled
2 cups freshly grated mozzarella
1 cup roasted sweet peppers/capsicum
3 tablespoons extra virgin olive oil
Salt and black pepper to taste
Pre heat oven to 400 F.
In a baking sheet, toss peppers in olive oil to fully coat. Season with salt and black pepper. Roast for 20 -30 minutes or until soft and caramelized.
Heat a large flat skillet on medium heat.
Place 4 tortillas on a working surface. Divide roasted capsicum/peppers and scrambled eggs evenly among them. Sprinkle 1/2 a cup of fresh mozzarella on top of each quesadilla. Season with salt and black pepper and top with the rest of the tortillas.
Add to the hot skillet, press down with a heavy weight until the first side is toasted and mozzarella cheese has melted (about 2 minutes). Repeat with the other side.
Serve hot with fresh salsa.
