In a small bowl, whisk the eggs with a pinch of salt and pepper.

Heat a non-stick skillet over medium heat and add the olive oil.

Pour the whisked eggs into the skillet and scramble until fully cooked, about 3-4 minutes. Remove from heat.

Lay one tortilla flat on a clean surface. Spread half of the mashed avocado evenly over the tortilla.

Sprinkle half of the scrambled eggs over the avocado, then add half of the shredded cheese.

Top with the second tortilla and press down gently.

Wipe the skillet clean and return it to medium heat. Carefully place the quesadilla in the skillet. Cook for about 3-4 minutes on one side until golden brown, then flip and cook for another 3-4 minutes until the cheese is melted and the other side is golden.

Remove from the skillet and let it cool for a minute. Cut into wedges and serve with salsa and chopped cilantro if desired.