Saute' peppers in coconut oil for 2-3 minutes until soft
Stir in scrambled eggs and cook 2-3 minutes until eggs are firm. Add salt and pepper to taste.
Divide egg mixture between 2 tortillas; roll up and wrap tightly in parchment paper and then paper towel.
Store in refrigerator over night for a quick breakfast grab. They are still great after 2 days and reheat nicely at 60 seconds. If you want to make enough for the week, you may want to freeze them after the eggs are cooled and then thaw in microwave for 90 seconds.
**Can substitute spinach, onions, or mushrooms for the veggies just be sure to press out excess moisture.