Beat eggs, milk salt and pepper (about 1/3 cup milk, 1/4 teaspoon salt and 1/8 teaspoon pepper to 6 eggs) with a wire whisk. Cook eggs in a little butter in a skillet over medium heat, gently lifting cooked portions so thin, uncooked portion can flow to bottom. Cooked until eggs are thickened but still moist. Sprinkle with cheese. Spoon eggs down center of tortillas. Fold short ends in; fold long ends over eggs. Place seam side down on plates; sprinkle with additional cheese. Serve with salsa and sour cream.