Grease a 9 inch skillet pan with the butter or an oil of your choice and place over medium low heat.

While the pan is heating up, combine the eggs, milk, salt and pepper in a small bowl and whisk until the eggs and milk are complete combined.

Pour the scrambled eggs into the heated up skillet. Leave the eggs and let the eggs start to cook. This should take a couple minutes.

When the eggs are almost fully cooked, throw your tortilla on top of the eggs and press into the eggs. Let it cook for another minute.

With a rubber spatula, flip the eggy tortilla over so that the tortilla is now on the bottom of the skillet and the egg side is on top. Let cook for another minute (we don’t want to cook the tortilla, we just want it to be nice and warm and connected to the eggs).

Move the eggy tortilla over to a cutting board and let it cool slightly. Once it’s cool enough to touch, roll the eggy tortilla up horizontally (see in pictures above).

Once rolled up, use a serrated knife and start horizontally slicing into 1 inch wheels.

Serve warm! You can store these in an airtight container in the fridge for up to 3 days. Enjoy!:)