Heat small non-stick fry pan over medium heat. Once hot, add 1 teaspoon oil, 1 teaspoon garlic, ¾ c vegetables, and ¼ teaspoon salt. Stir vegetables until they're soft and cooked, about 4-5 minutes. Remove from pan, set aside. Leave any remaining oil in the pan.
While vegetables are cooking, crack two eggs into a small mixing bowl. Add milk and remaining salt. Whisk together until well incorporated. Set aside.
Once vegetables have been removed from the pan, place uncooked tortilla in pan. Cook until first side turns opaque, about 1-2 minutes. Flip tortilla, and cook for another 2 minutes. Poke air bubbles with a fork. Second side will be more brown than the first side. Remove and set on serving plate.
Pour egg mixture into the non-stick fry pan. Using a small rubber spatula, stir eggs in little circles as they cook. This is similar to a French omelet. Scrape down sides often, and continue to stir until eggs are mostly cooked, about 3 minutes. Press down eggs with spatula so they're even thickness and there are no holes.
Once eggs are mostly cooked, pour vegetable mixture over them, spread out until they're even and sprinkle 1 tablespoon cheese over vegetables. Cook until cheese is melted. Slide spatula under eggs to make sure they're not stuck to the pan.
Once eggs are done, slide out of pan onto the tortilla. The egg mixture will cover the tortilla. Roll tortilla with egg mixture up. Enjoy immediately.