Breakfast quesadillas with smashed avocado, eggs and spinach

From the pantry, you'll need: eggs, salsa, whole wheat tortillas, grated or shredded cheese, kosher salt, fresh black pepper, cooking spray.
Serves 4; can be multiplied.

Ingredients

4 ripe avocados
1/2 cup salsa, any type, mild or hot to your taste
A few shakes of hot sauce (I use green Tabasco)
1/4 tsp kosher salt, or more to taste
2 cups fresh baby spinach or kale
4 hard-boiled eggs, peeled and sliced
2 cups shredded cheese (I use low-fat 4-cheese Mexican blend)
4 large (8- or 10-inch) whole wheat tortillas
Cooking spray

Directions

In a small bowl, mash the avocados with the salsa, hot sauce and kosher salt. The mixture should be slightly salty, so add more salt to your taste. (This is the only salt in the dish, so don't skimp.)
Assemble the quesadillas: On one half of each tortilla, place 1/2 cup of the spinach leaves, then spread one-fourth of the avocado mixture. Top with 1 sliced hardboiled egg, and 1/2 cup of cheese.
Fold the tortillas in half.
Heat a large frying pan or griddle pan over low-medium heat. Spray with cooking spray.
Cook the folded tortillas for 2-3 minutes on each side, until browned and the cheese has melted. Remove from the pan and set on a cutting board for a minute or two before cutting each quesadilla into wedges with a serrated knife.
Serve with additional salsa, if you wish, or a bit of sour cream.