Saute veggies, as desired

Whisk together the eggs, milk and seasoning salt. Scoop about 3/4 cup of eggs into a well greased 8” skillet.

Let the eggs set over medium high and then gently tilt and spin the skillet allowing the eggs to set up along the edge as well. Shake the skillet slightly after the egg has set to prevent it from burning or browning too much, and to move the egg along the top to encourage it to cook.

Reduce heat to medium low until the egg has cooked through. There is no need to flip, as the egg tortilla is thin and has cooked through. Repeat with remaining egg mixture to make 4 egg tortillas.

Once the egg tortillas are made, top with the shredded cheese so the heat from the eggs will melt the cheese. Add the ham (and other prepared veggies) over the cheese. Roll up the egg-taco

Serve with fresh fruit