Plug in and pre-heat quesadilla maker.

Spray a skillet with cooking spray and heat over medium. Crack the eggs and cook until the whites are just starting to set. Using a spatula, carefully remove the eggs and set aside on a small plate.

Drizzle a little olive oil into the skillet and add the mushrooms. Cook for 3-4 minutes, until the mushrooms have shrunk, then add the spinach and sprinkle with garlic powder, to taste. Cook until wilted. Move the mushrooms and spinach to a small bowl and set aside.

Salt and pepper one side of the steak.

Heat the skillet to medium high heat, and add the olive oil and swirl to coat. Add the steak, seasoned side down. Let cook for two minutes, then flip the steak.

Add the butter to the skillet and after it melts, use a spoon or brush to baste the steak. Allow the steak to cook for two more minutes on this side.

After two minutes on each side, keep flipping and basting the steak, 30 seconds on each side before turning. Steak will be medium-rare at the 5-6 minute total cooking time mark. Cook a minute or two longer for medium to well done.

Remove the steak from the skillet and allow to rest on a plate or cutting board for about five minutes. Slice into strips.

Assemble the quesadillla: two tortillas, steak strips, mushrooms, spinach, eggs and cheese. Cook for 3 minutes.