Butter one side of the tortilla with butter leaving about ½" perimeter and flip over the buttered side down on a baking sheet.
Brush the top edge of the other side of the tortilla with butter. This will be your outside edge that keeps the burrito closed.
Place a measured amount of the egg filling in a horizontal line across the middle of the tortilla. Top with approximately 1 T of fresh mozzarella and a sprinkling of feta along with any extra toppings, if adding.
Fold the bottom edge of the tortilla into the middle, covering about ⅛-1/4 of the filling.
Fold the left and right edges in and then roll up from the bottom making sure to enclose the filling. Seal with the buttered edge. It takes about 1-2 rolls to enclose.
Place the burrito seam side down on a baking sheet sprayed with cooking spray or brushed with butter.
Bake for 15 minutes until golden.
Serve with sliced avocado, black olives, fresh salsa, homemade guacamole or more.