Heat olive oil in a medium non-stick or cast iron skillet over medium-high heat.

Add zucchini and bell pepper to the skillet, ensuring a single layer.

Cook without moving until well charred on the first side, about 3 minutes.

Toss vegetables and continue to cook, tossing occasionally, until well-charred on all sides, about 3 minutes longer.

Season to taste with salt and pepper.

Transfer the charred vegetables to a bowl and set aside.

Wipe out the skillet.

Melt butter in the now-empty skillet over medium heat.

Add beaten eggs and cook, stirring constantly, until no longer watery but still moist, about 1 minute.

Season to taste with salt and pepper.

Transfer the scrambled eggs to a plate.

Spread salsa over each tortilla.

Divide scrambled eggs evenly between the tortillas.

Top with charred zucchini and red peppers.

Serve immediately with avocado, crumbled cotija or feta cheese, sour cream or Mexican crema, and lime wedges.