Pour the JUST Egg into a large measuring cup.
Add 1 Tablespoon of flour of choice and 1 teaspoon of baking powder.
Whisk together and set aside.
The measure chosen tortillas by setting them in a skillet. The tortilla should fit perfectly in the opening. Choose a smaller pan for smaller tortillas like corn tortillas.
Remove the tortillas and set aside.
Saute the onion, mushroom, and peppers in the skillet over medium heat until the onions are translucent.
Add a little vegetable broth if the vegetables stick.
Remove the vegetables from the skillet and set aside.
Add ½ cup of JUST Egg mixture using the same skillet and lower the heat to medium-low.
Add ¼ of the sauteed vegetables to the cooking egg mixture.
Add ¼ of the raw cut tomatoes, randomly placing them onto the cooking batter.
Using a spatula, lift up the corners and sides of the cooking JUST Egg to drain uncooked portions into the pan until the omelette appears mostly cooked.
Now, lay the tortilla on top of the cooked egg mixture.
Use a spatula, flip the cooked egg and tortilla over, so the tortilla is on the bottom of the pan and the JUST Egg is on top.
Cook for 1 minute, allowing the tortilla to toast.
Using a spatula, flip one side of the tortilla over to the other side.
Allow cooking for another minute.
Remove from the skillet and cut in half.
Repeat for process for the remaining ingredients.
If making all 4 breakfast quesadillas at once, prepare a baking sheet and place cooked quesadillas in the oven at 325 to keep them warm.
Serve with microgreens and hot sauce of preference.