My maternal grandma, the one who taught me to make brisket and applesauce, lived the last years of her life in the Cardozo Hotel in Miami Beach, long before Gloria Estefan bought it, long before nightclubs, long before South Beach became... well, South Beach. In those days, the area was a magnet for snowbirds from New York, many of Eastern European background, who would come to Florida for the winter. A few blocks from the Cardozo, Wolfie's Delicatessen catered to the New Yorkers. The restaurant, which closed a decade ago, was kosher-style, not kosher, so while my grandmother didn't eat there, the rest of our family did. One of my favorite Wolfie's dishes, scrambled eggs with lox and onions, inspired this quesadilla with smoked salmon and brie, plus scallions and a little bit of creamed cheese. A cultural mash-up, somewhat like Miami itself, this is really a creamy and slightly salty frittata cloaked in a cheese quesadilla. Serve it with or without the tortilla and brie wrapping; it's perfect for brunch or a weekend lunch.