• In a large skillet, melt the butter.
• In a large bowl whisk together the eggs. 
• Add the veggies and cheese to the bowl. Stir to combine.
• Pour egg mixture into skillet and scramble the egg mixture. Once cooked, set aside to cool. 
• Cut the tortillas in half. 
• One by one, assemble the egg pockets. 
• Start with one of the tortilla halves and fold the bottom corner up (see photo in post) to create thirds. 
• Pull the top  corner down to create a tri angle. Add a bit of the flour "glue" where to 2 sides of the tortilla meet. 
• In the opening, add 2-3 tablespoons of egg mixture. 
• Put flour "glue" along the top seam and press it closed. 
• To freeze, lay on a parchment lined cookie sheet and let set in the freezer for 2 hours. 
• Once frozen they can be kept for up to 6 months. 

To cook in the microwave

• Put the pocket on a paper towel and cook on high power for 30-40 seconds on each side. If cooking from frozen change time to 1 minute each site. Time may vary a bit, depending on microwave. 

To cook in the airfyer

• Wrap the pocket in foil and set to 370F. If cooking fresh, cook for 5-7 minutes. If frozen, cook for 10-15 minutes, until warm throughout. 

  If you don't use foil, the tortilla will be extremely crispy, like a cracker. 

To cook in the oven

• Place pockets on a baking sheet. Heat oven to 350F and bake for 10 minutes. If frozen bake for 20 minutes until warm throughout.