In a mixing bowl, crack the four eggs and whisk them with salt and pepper. Add the diced bell peppers and onions. If using halal breakfast sausage or chicken, mix it in as well.

Heat a skillet over medium heat and add a touch of oil or spray with cooking spray to prevent sticking. Pour in the egg mixture, and gently scramble until cooked, about 3-4 minutes.

On a plate, take one tortilla, sprinkle some shredded cheese on one half, add the scrambled egg filling on top, and finish with more cheese. Fold the tortilla over to create a half-moon shape.

Return the skillet to medium heat and place the folded quesadilla in the skillet. Cook for about 3-4 minutes on each side until golden brown and crispy.

Remove the quesadilla from the skillet, let it cool for a minute, then slice it into wedges. Serve hot with your choice of toppings like salsa, avocado, or sour cream.