In a small pan, heat a little oil and butter on medium heat. Add the onion, bell and pepper. Cook until the vegetables begin to soften. Add the tomato. Cook for about 30 additional seconds.
Crack your eggs in a small bowl. Add a teaspoon of heavy cream. Stir the eggs and pancetta into the vegetable mixture and cook until the eggs are set.
In the large pan, heat a some of the oil and butter on medium heat. Add one of your tortillas. Pile on the cheese. Make sure you have enough cheese to get close to the edges of the tortilla. The cheese will act as the glue to keep you quesadilla together so be generous with the cheese.
Slide the egg mixture onto the tortilla. As you can see, because we cooked the eggs in the 8 inch pan, it fits the tortilla perfectly. Top with more cheese.
Top with another tortilla. At this point, check to see if the bottom half has crisped up to your liking. If it has, the quesadilla is ready to flip over. Using a large spatula, flip the quesadilla over. Cook the bottom part until the desired crispness.
Slide your quesadilla onto a wooden cutting board. Cut into sections.
For this recipe, you will need two pans. A small 8 inch pan, and a regular full sized 10 inch pan.
This recipe is for one Breakfast Quesadilla. Multiply the recipe for additional quesadillas.