Season and whisk the eggs. Crack the 2 eggs into a small bowl, add salt and pepper, and whisk until fully blended.

Warm the skillet gently. Set a non-stick frying pan over medium-low heat. Add the butter if using and let it melt to lightly coat the pan.

Cook the eggs just until they start to set. Pour in the egg mixture. Let it cook undisturbed until the edges turn opaque and set, while the center remains slightly glossy.

Add the first layer of filling. Sprinkle half the chopped bacon and half the shredded cheddar over the eggs.

Press on the tortilla. Place the flour tortilla directly on top and press gently to adhere to the eggs and cheese.

Flip and toast. Carefully flip the whole quesadilla using a spatula. Cook for 2–3 minutes until golden and lightly crisp on the bottom.

Finish the filling and fold. Sprinkle the remaining bacon and cheddar on one half, fold into a half-moon, and cook until cheese melts.

Rest, then slice. Slide onto a cutting board, let it rest briefly, then slice into wedges.