Beat eggs and milk together with a fork in a bowl and set aside.

Melt margarine or butter in a skillet over medium-high heat.

Add sliced bell pepper, thinly sliced onion, and fajita seasoning to the skillet.

Cook for about 4 minutes, stirring occasionally, until vegetables are tender.

Remove the cooked vegetables from the skillet and keep warm.

Reduce the heat to medium.

Pour the egg mixture into the skillet.

As the mixture begins to set at the bottom, gently lift cooked portions with a spatula.

Allow the thin, uncooked portions to flow to the bottom.

Avoid constant stirring.

Cook for 3 to 4 minutes, or until the eggs are firm but still moist.

Spoon one-fourth of the egg mixture onto the center of each flour tortilla.

Top with the cooked vegetables.

Fold the right and left sides of the tortilla over the mixture, overlapping them.

Top each fajita with salsa before serving.