Beat egg together until frothy.
Melt butter in heated skillet. Add choice of onion, green bell or chile peppers, mushrooms, potatoes, zucchini or bean sprouts. Stir until cooked crisp.
Add beaten eggs and scramble together. Remove from heat.
Place warmed tortillas on baking sheet. Fill with vegetables, allowing space to fold over edges. Fasten each with wooden picks. Lightly brown in 350° F oven. Remove wooden pick. Top with cheese and salsa. Garnish with sour cream and avocados.Servings: