Spray a 10 inch (25 cm) non stick skillet with vegetable spray. Place skillet over medium heat and saute onion and pepper until soft.
Whisk together eggs, salt and pepper. Pour into skillet with vegetables and immediately lower heat to medium low. As mixture begins to set, gently move spatula across bottom and sides of skillet to form large, soft curds.
Cook until eggs are thickened and no visible liquid egg remains, but they are still moist. Place 1/2 cup (125 mL) of egg mixture on each tortilla. Garnish each with 2 tbsp (30 mL) shredded cheese and 2 tbsp (30 mL) salsa. Serve with sour cream, if desired.