Spray a large nonstick skillet and set over medium high heat. Add the bell pepper and cook until tender crisp, about 3 minutes. Add the scallions and tomato; saute until softened, about 1 minute. Transfer the vegetables to a plate. Beat the eggs, egg whites, salt and pepper sauce together in a medium bowl. Spray the skillet with more nonstick spray and set over medium high heat. Add the egg mixture and cook, stirring as needed, until the eggs are scrambled but not dry. Remove from the heat and gently toss the eggs with the sauteed vegetables. Heat the tortillas according to the package directions. Fill the tortillas by spooning one-fourth of the egg/vegetable mixture along the bottom edge of each tortilla; sprinkle each with some cheese and cilantro. Roll up the tortillas tightly, then cut them in half and serve.
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