Heat a mediun nonstick skillet over medium heat. Add 2 tbs butter. When melted add mushrooms and bell pepper.

Sprinkle veggies with a pinch of salt. Cook to al dente, stirring often. About 4 minutes. Drain off liquids and transfer veggies to a small bowl. Set aside.

Reduce burner heat to medium low. Leave skillet off burner to cool while prepping the eggs. We don't want to "flash cook" the eggs.

In a medium bowl combine eggs, milk, cumin, salt and pepper to taste, and chili powder if desired. Wisk until slightly frothy.

Return skillet to heat. Add 1 tsp butter. When melted add eggs to skillet. Let sit untouched to begin cooking. About 1-2 minutes.

Using a rubber spatula gently scramble eggs, but don't break them apart completely. Tip: For best results use a rubber spatula like what's used for scraping bowls. Run it around the edges, and gently through.

Gently fold cooked veggies and green onions into eggs. The redouble heat of the pan will further cook the eggs as you stir.

Divide filling equally into tortillas. Top each with 1/4 cup shredded cheese and desired condiments. Fold up tortilla around filling. Enjoy!

Note: Ever scrambled eggs and ended up with liquid/water floating around in your pan and your eggs look like pebbles? That's overcooked scrambled eggs. Avoid this every time by always turning off the heat when your eggs look like the picture in step 7. 😉