HEAT butter in large nonstick skillet over medium heat until hot. POUR in eggs. As eggs begin to set, gently PULL the eggs across the pan with an inverted turner, forming large soft curds.
ADD salsa. CONTINUE cooking—pulling, lifting and folding eggs—until thickened and no visible liquid egg remains. Do not stir constantly.
SPOON eggs onto four tortillas, dividing evenly. SPRINKLE evenly with cheese; COVER with remaining tortillas.
CLEAN skillet. COAT with cooking spray; HEAT over medium-low heat until hot. TOAST quesadillas, one at a time, just until cheese is melted, one to two minutes per side. CUT into quarters to serve.
Lighter Option: Recipe can be made with reduced-fat cheese, if desired.
This recipe is an excellent source of protein and choline, and a good source of vitamin A.