Whisk eggs and milk together in a bowl. Season with salt and pepper. Set aside.

Heat oil in a frying pan over medium-high heat. Add vegetables, and sauté for 3-4 minutes or until tender. Sprinkle with red chili flakes (if you are using). Season with salt and pepper.

Add egg mixture and coriander (cilantro) leaves. When the mixture starts to set, stir gently, and cook. Remove from heat.

Divide egg mixture among the tortillas. Top with parmesan.

Roll the wrap like a burrito. Fold the bottom up and sides to the center. Then roll. Cut into halves and serve.

To freeze the burrito, roll each burrito separately in aluminum foil. Arrange on a tray in a single layer and freeze.

To reheat the burritos, simply unwrap them, and heat in the microwave for 1-2 minutes. Alternatively, you can also reheat them in a preheated oven at 180C or 350F for 10-15 minutes.