6 eggs
1/4 cup milk or water
2 tablespoons butter
1/4 cup chopped ham
1/4 cup chopped red or green bell pepper
1 (8 ounce) can crushed pineapple, drained
4 (8-inch) flour tortillas
Beat eggs and milk in a medium bowl until blended. Set aside.
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Melt butter over medium heat in large skillet. Saut ham and bell pepper until lightly browned and pepper is tender-crisp. Stir in egg mixture. Add pineapple. Scramble until ingredients are hot and egg is at desired doneness, stirring constantly.
Evenly divide egg mixture among tortillas. Roll as desired.
Serve immediately.
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