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1
Heat olive oil.
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2
Saute red peppers and sundried tomatoes for about 5 minute.
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3
Add spinach and continue to saute for another 5 mins or until spinach cooked through.
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4
Meanwhile prepare simply potatoes hashbrown, per package directions.
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5
Beat eggs in a medium bowl until fluffy.
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6
Scramble eggs.
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7
Add hashbrowns and vegetable mixture to the eggs and stir until warmed through.
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8
Add salt and pepper to taste.
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9
Place one tortilla on a non-stick skillet.
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10
Spread egg mixture over tortilla, spread evenly.
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11
Sprinkle 1/2 of feta cheese over egg mixture.
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12
Place other tortilla on top and place another skillet (bottom side down) on the tortilla, press so quesadilla becomes flat, keep pressing while it is cooking.
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13
Cook over medium for approx 5 minutes or until cheese melted through.
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14
Cut into quarters and start recipe over again with remaining 2 tortillas and egg mixture,.
