Recipe by Mr. Food (Art Ginsburg).
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons butter or margarine, divided
1 medium-sized onion, chopped (about 1 cup)
1 medium-sized green or red bell pepper,
chopped (about 1 cup)
10 (7-inch) flour tortillas
2 cups medium salsa
1 1/2 cups shredded Colby-Jack cheese
Preheat oven to 350F. Coat a 9 x 13 baking dish with cooking spray.
In a large bowl, beat the eggs, milk, salt and white pepper until well combined; set aside.
In a large skillet, melt 1 tablespoon butter over medium heat. Add onions and bell peppers, and sauté 6 to 8 minutes, until softened. Reduce heat to medium-low; add remaining 1 tablespoon butter then the egg mixture.
Cook eggs until scrambled but still moist.
Evenly spoon eggs into center of each tortilla and top each with 1 tablespoon salsa. Roll up each tortilla and place in prepared baking dish.
Spoon 2 to 3 tablespoons salsa on top of each tortilla roll. Sprinkle cheese evenly over top then cover with aluminum foil (with cooking spray coating the side going directly over the food).
Bake 25 minutes, or until cheese is melted and bubbly, and burritos are warmed through.