In a bowl, mix eggs, jalapeno peppers and garlic salt. Set aside. In a skillet, heat oil. Saute onion and green pepper over medium heat until soft Remove from pan and set aside. Pour half of egg mixture into pan and cook without stirring. When almost set, turn over briefly to finish cooking. Remove from pan, set aside and repeat with remaining egg mixture. Cut omelets into strips. To serve, place a few onion wedges, green pepper strips and egg strips in center of each tortilla. Top with about 1 tbsp (15 mL) each salsa and guacomole, then roll tortillas around the filling.
Replace jalepeno peppers with 1/2 tsp ground cumin.