Heat olive oil in 10-inch nonstick skillet over medium-high heat. Sauté onions and bell peppers for 2 to 3 minutes, stirring occasionally, until crisp-tender.
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.
Spoon egg mixture onto warm tortillas, sprinkle with cheese, and roll up the tortillas.
Enjoy!
Notes
Heat your tortillas to make rolling them easier!
Add some cooked ground sausage or bacon to the egg mixture for added protein.
Serve with a side of salsa, salsa verde, and hot sauce for those that like a little heat!
You can make these ahead of time, wrap them in tin foil and store in the fridge for up to 3-5 days. I love doing this for camping trips!