Heat oven to 325° F. Wrap tortillas in foil and heat in oven 5-10 minutes. In a medium nonstick skillet, heat oil over medium-high heat. Add green onions, chiles, tomato, salt and pepper; sauté 3 minutes. Push mixture to side of pan. Add eggs and cayenne to skillet. Cook, 1-2 minutes, stirring occasionally with rubber spatula, until soft, creamy curds form. Stir vegetable mixture into eggs. Divide mixture among warm tortillas, sprinkle with cilantro, a tablespoon of salsa and 2 tablespoons cheese. Roll up tortillas. | 
