Prep the vegetables. Wash and dice the bell peppers, onion, and any optional veggies. Chop the spinach into bite-size pieces. Keep everything in small, even pieces so they cook quickly and roll neatly.

Beat the eggs. Crack the eggs into a bowl. Add a pinch of salt, pepper, and a splash of milk or water. Whisk until the mixture looks uniform and slightly frothy.

Sauté the vegetables. Warm a large nonstick skillet over medium heat with a drizzle of olive oil. Add firmer veggies first (onion, peppers, mushrooms). Cook 3–4 minutes until tender. Stir in spinach and tomatoes last; cook just until wilted and excess moisture evaporates. Season lightly.

Soft-scramble the eggs. Move the cooked veggies to one side of the pan or transfer to a plate. Add a little butter or oil to the empty side, then pour in the eggs. Stir gently with a spatula, sweeping the pan so curds form slowly. When the eggs look just set and still glossy, fold the veggies back in. Remove from heat.

Warm the tortillas. Heat tortillas in a dry skillet for 15–20 seconds per side or wrap in a damp paper towel and microwave for 20–30 seconds. Warm tortillas are more flexible and won’t crack when rolling.

Add cheese and sauce. If using cheese, sprinkle a small handful down the center of each warm tortilla. Spread a thin layer of salsa, pesto, hummus, or hot sauce. Keep fillings in a narrow strip for easier rolling.

Fill and roll. Spoon the scrambled egg and veggie mixture over the cheese. Fold the sides in, then roll from the bottom up, tucking as you go to keep the filling snug.

Optional: toast the roll-ups. Place seam-side down in a hot skillet for 1–2 minutes per side to seal and add a little crispness. This also melts the cheese.

Serve. Slice in half if you like, and add extra sauce on the side. Eat right away while warm and tender.