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6 corn tortillas
1 tablespoon olive oil
12 eggs
4 green onions, chopped
1/2 red bell pepper, diced
10 ounce bag frozen spinach
8 ounce bag Mexican blend shredded cheese, divided
Salt and pepper to taste

Preheat oven to 425 degrees. Lightly grease cookie sheet.

Warm tortillas until they are soften and pliable. Watch carefully and do not overcook or you'll end up with tortilla chips.

Mix together the next five ingredients. Add 4 ounces of cheese to the egg mixture.

Pour egg mixture into a large nonstick skillet and cook until just set. Salt and pepper to taste.

Evenly divide cooked egg among the tortillas, top with remaining cheese, roll up and serve.