- fluid ounces 1% milk
- fluid ounces canola oil
- tomato(es), diced
- onion(s), diced
- whole-wheat tortilla(s)
Beat eggs and milk until blended in a bowl. Set aside.
Heat oil in a skillet over medium heat until hot. Add tomato and onion to the skillet and cook until tender.
Pour in egg mixture. As eggs begin to set, slowly pull the spatula across the pan until big, soft lumps form.
Continue cooking by pulling, lifting, and folding eggs until thickened and no visible liquid remains.
While eggs are cooking, wrap tortillas in paper towel and warm in the microwave, about 45 seconds.
Split egg mixture into 4 equal servings and spread on each tortilla. Roll tortillas and serve warm.