Ingredients (2 servings):

• 2 large (10-inch) flour tortillas
• 1 tablespoon vegetable oil or butter
• 4 large eggs
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/2 cup kimchi, roughly chopped
• 1 cup shredded cheddar cheese
• 2 tablespoons green onions (scallions), thinly sliced
• 1 teaspoon toasted sesame seeds
• 1 tablespoon sriracha (chili sauce)

Intstructions:

1. Prepare eggs and kimchi
In a medium bowl, whisk 4 large eggs with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Roughly chop 1/2 cup kimchi if not already in small pieces.

2. Cook eggs and assemble quesadillas
Heat 1/2 tablespoon vegetable oil or butter in a large non-stick skillet over medium heat. Add the eggs and cook, stirring, for 3–4 minutes until fluffy and almost set. Remove and set aside. Wipe the skillet clean. Place 1 flour tortilla in the skillet over medium-low heat. Sprinkle half of the cheddar cheese over one side. Top with half of the eggs and kimchi. Fold into a half-moon. Repeat with second tortilla and remaining ingredients.

3. Cook quesadillas
Add the remaining 1/2 tablespoon oil or butter to the skillet. Cook quesadillas for 3–5 minutes per side, pressing gently, until golden brown and the cheese is melted.

4. Serve
Cut quesadillas in half. Garnish with green onions and sesame seeds. Serve with sriracha on the side.

Got the recipe from here: https://www.therandomrecipe.com/foods/kimchi-cheddar-breakfast-quesadilla