Easy Mexican Veggie Breakfast Scramble

Instructions:

1. Chop the bell peppers, zucchini, onion, and tomatoes.
2. Heat the olive oil in a large skillet over medium heat.
3. Add the chopped vegetables to the skillet and sauté until softened, about 5 minutes.
4. In a bowl, whisk together the eggs. Pour the eggs over the vegetables in the skillet.
5. Cook, stirring occasionally, until the eggs are cooked to your liking.
6. Season with salt and pepper.
7. Sprinkle the cheese over the top and let it melt.
8. Warm the tortillas in a dry skillet over medium heat until pliable.
9. Serve the scrambled eggs and vegetables with the warmed tortillas, topping with cilantro if desired.