For breakfast on the go, cook the egg mixture in advance, then reheat wedges in the microwave and serve when ready.
In a 10-inch (25 cm) nonstick skillet, melt butter over medium heat. Add onion and peppers; sauté for 4 minutes, or until softened.
In large bowl, whisk eggs; stir in ham and pour into skillet. With spatula, gently push cooked egg to the centre and allow uncooked eggs to flow underneath (tipping pan if necessary).
Cook until set but still creamy and bottom is firm. Sprinkle with cheese; cover with lid and cook until cheese is melted. Slice into 4 wedges and place flat on each tortilla.
Sprinkle evenly with the tomatoes; fold in two sides of the tortilla and roll up.