Heat olive oil in a large nonstick skillet over medium-high heat.

Add lightly beaten eggs to the skillet.

Reduce heat to medium and scramble the eggs until cooked but still moist (about 2 minutes).

Transfer the scrambled eggs to a plate and season with salt and pepper.

Wipe the skillet clean with a paper towel and return to medium heat.

Add the wheat flour tortilla to the skillet and cook on both sides until warmed through (about 1 minute).

Leaving the tortilla in the pan, top half of it with sliced reduced-fat pepper jack cheese.

Top the cheese with the scrambled eggs.

Fold the other half of the tortilla over to form a quesadilla.

Cook the quesadilla on both sides until heated through and the cheese is melted (about 1 minute per side).

Transfer the eggsadilla to a cutting board.

Cut the eggsadilla in half and serve immediately.