Heat a non-stick skillet over medium-low heat for about 2 minutes.

Whisk 2-3 eggs until well combined and frothy, about 30 seconds. Pour into the skillet and scramble for 3-4 minutes.

Lay a tortilla flat, transfer half of the scrambled eggs onto one half, and top with shredded cheddar.

Fold the tortilla in half over the filling and press down slightly. Cook in skillet for 2-3 minutes or until golden brown.

Flip the quesadilla and cook for another 2-3 minutes on the opposite side until crispy.

Let it rest for a minute, then cut into wedges and serve warm.