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1 tablespoon butter or margarine
4 medium green onions, sliced (1/4 cup)
1 1/2 medium Green, red, or yellow bell pepper, chopped (1 1/2)
6 eggs
2 tablespoons milk
1/2 teaspoon salt
1/4 teaspoon pepper
4 flour tortillas (7 to 8 inches in diameter), heated
1/2 cup shredded Monterey Jack-Colby cheese with jalapeno peppers (2 ounces)


1. Melt butter in 10-inch nonstick skillet over medium-high heat. Cook onions and bell peppers in butter 2 to 3 minutes, stirring occasionally, until crisp-tender.

2. Beat eggs, milk, salt and pepper in medium bowl with fork or wire whisk until well mixed. Pour egg mixture over vegetables in skillet Reduce heat to medium. Cook 4 to 6 minutes, Stirring frequently until eggs are set but still moist.

3. Spoon egg mixture onto warm tortillas; sprinkle with cheese. Roll up tortillas.