Crack the eggs into a medium bowl. Add salt and black pepper. Whisk well until the eggs become smooth and slightly frothy.

Heat a nonstick skillet over medium heat. Add butter or oil and spread it around the pan as it melts.

Pour the whisked eggs into the skillet. Sprinkle diced onions and tomatoes evenly over the eggs. Let the eggs cook gently until the bottom begins to set but the top still looks slightly soft.

Place the flour tortilla directly over the eggs. Press down gently so the eggs stick to the tortilla while cooking.

Continue cooking for 1 to 2 minutes until the eggs are fully cooked and attached to the tortilla.

Carefully flip the tortilla and egg together using a large spatula. Cook for another minute until the tortilla becomes lightly crispy on the bottom.

Sprinkle shredded cheddar cheese and chopped green onions over one half of the wrap. Allow the cheese to melt slightly from the heat.

Fold the tortilla in half over the filling. Press gently with the spatula and cook until both sides become crispy and golden brown.

Remove from the pan and let the wrap rest for one minute before slicing. Serve warm with salsa or your favorite dipping sauce.