In a medium bowl, crack open the large eggs and egg whites. Add a splash of water and season with a pinch of salt and freshly ground pepper. Use a fork to whisk them until well combined and frothy, about 1 minute.

Heat a large skillet over medium heat and coat it with a light layer of cooking spray or a small amount of oil. Pour the egg mixture into the hot skillet, letting it cook for about 3-4 minutes. Stir gently with a spatula until the eggs are soft and just set. Remove from heat and set aside.

In another skillet, heat over medium-high heat until hot. Place one whole wheat low carb tortilla onto the skillet, allowing it to warm for about 30 seconds.

On one half of the warmed tortilla, layer approximately ¼ of the scrambled eggs, followed by a sprinkle of grated sharp cheddar cheese, a drizzle of hot sauce (if using), sliced avocado, and a handful of fresh spinach.

Carefully fold the tortilla over to cover the filling. Press it down gently with a spatula. Continue to cook for about 3-4 minutes on medium heat until the bottom is golden brown and crisp.

Once the bottom is browned, carefully flip the quesadilla using a spatula. Cook the other side for another 3-4 minutes, or until golden hue and the cheese is melted.

Remove the quesadilla from the skillet and let it rest for a minute before cutting. Slice it into thirds for easy serving. Garnish with minced parsley if desired.