Sautee the chopped vegetables in a pan with olive oil and unsalted butter. Pour brown sugar over the vegetables and cook it for a bit so it glazes over, but not long enough that the sugar starts burning. I have no idea what possessed me to do that when I randomly invented this. Set the vegetables aside in a small bowl. Place a plate on top of the bowl to keep the heat trapped in.

Do not clean out the pan yet! Add a small amount of butter and olive oil to the pan that was used to cook the vegetables unless there is still enough left over. This way the eggs can be cooked in the left over natural vegetable oils that mixed themselves with the olive oil during the sautee part. Scramble the eggs.

Place a soft tortilla shell flat on the plate. Place 1/4 of the vegetables along the center of the tortilla in a line, leaving enough room at the sides to fold it later. Place 1/4 of the cooked eggs over the vegetables. Place desired amount of cheese on top. Place desired amount of salsa over everything. Fold the very edges of the tortilla shell over on either side so they just barely overlap the eggs and other ingredients. Fold the tortilla over on the other sides so when it closes it creates a pocket and there are no gaps for food to fall out. Wrap one half in foil or something else you might use to hold a wrap together. Do this 2 or 3 more times depending on how thick you want each wrap to be.

Optionally you can exclude the salsa and set the wrap on top of a separate dry frying pan with the folded side down for about 1 to 2 minutes to cook it shut. You can then wrap it in something or add the salsa as a topping and eat it with a fork and knife.