Prepare the filling

Grate the cheddar, slice the spring onions, roughly chop the baby spinach, halve the cherry tomatoes, and whisk the eggs with the black pepper.

Soften the spinach

Heat 1 tablespoon olive oil in a non-stick frying pan over a medium heat, add the spring onions and spinach, and cook for 2 minutes until the spinach has wilted.

Scramble the eggs

Pour in the eggs, season with the black pepper already in the bowl, and stir for 3 to 4 minutes until softly set; fold in half the cheddar.

Toast the quesadillas

Divide the egg mixture between four tortilla wraps, scatter with the remaining cheddar, top with the remaining wraps, and toast in the dry pan for 2 minutes on each side until golden.

Add tomato salsa

Toss the cherry tomatoes with a squeeze of lime, cut the quesadillas into wedges, and spoon the tomato salsa alongside.

Use a fish slice to turn each quesadilla so the filling stays tucked in.