Whisk together eggs, half-and-half (or milk or water), salt, and pepper.

Warm the tortilla in a skillet.

Set the warmed tortilla aside.

Melt butter in a non-stick skillet over medium-high heat.

Ensure the skillet is coated with cooking spray.

Heat the butter until it is bubbly.

Pour the egg mixture into the skillet.

As the eggs cook, gently pull the cooked edges towards the center, allowing uncooked egg to flow underneath.

Remove the skillet from the heat when the eggs are mostly set but still slightly moist.

Sprinkle the grated Monterey Jack cheese, diced ham, diced red bell peppers, diced scallions, and diced jalapeno evenly over the omelet.

Carefully slide the omelet onto the warmed tortilla.

Fold the bottom edge of the tortilla up about 1 inch.

Fold the sides of the tortilla in about 1 inch.

Begin rolling the wrap tightly from the bottom up, ending with the seam side down.

Let the wrap rest for 1 minute to allow the tortilla to adhere.

Cut the omelet wrap in half.

Serve immediately with salsa or avocado-tomato relish, if desired.

To prepare avocado-tomato relish, combine diced avocados and tomatoes with fresh lime juice.