• In a large bowl whisk together the eggs, salt, and pepper. Mix in green onions and bell pepper.
• Heat the remaining oil in the pan and when hot add the eggs. Let them set on the bottom of the pan for a minute, then stir a few times to cook through, about 5 minutes. Set aside.
• Wrap tortillas in a clean towel and steam in the microwave until soft and pliable, about 30-90 seconds.
• On a clean work surface, evenly divide egg mixture onto the bottom third of the tortillas. Top each with cheese. Roll from the bottom, folding the left and right sides in toward the center and continue to roll into a tight cylinder. Set aside, seam-side down, and repeat with remaining tortillas and filling.
• If eating right away, heat a skillet over medium heat. Spray the skillet with oil and add the burritos, seam side down. Cook, covered, until the bottom of the burritos are golden brown, about 2 minutes on each side.

To freeze burritos:

• Place a sheet of foil on a work surface. Place the rolled burrito in the center bottom third, roll partially, folding the sides of the foil over the burrito, then continue rolling. Transfer to a freezer bag or large sealed container.