We came in from the morning garden as the temperature was fast approaching 80 °F, plus, my tummy was having a conversation of sorts.
I opened the fridge and what did I see but fresh, fresh, fresh: from the garden an assortment of fresh vegetables_ onions, peppers, asparagus, broccoli..., fresh eggs from our chicks, whole wheat tortillas, and on the counter lay our first fresh tomatoes.
Saute the chopped vegetables in a little extra virgin olive oil; add the slightly beaten eggs, salt and pepper to taste, combine and cook until done. Transfer the mixture to a tortilla, sprinkle with your favorite shredded cheese, top with a second tortilla, and carefully move it back to the skillet to brown, one side and then the other.
Carefully slide the quesadilla to a plate, gently lift the top tortilla shell and insert the sliced tomatoes. Score and serve with a side of homemade green tomato salsa. Simple and fresh is good.