In a skillet over medium heat, melt 1/2 tbsp butter and cook bell peppers until tender. Beat the eggs together in a bowl and then pour them into the hot skillet.
Scramble the eggs. When they are still quite runny, add in 1 tbsp Philly cream cheese, salt, and pepper. Remove the eggs (while they are still runny) to a plate and set aside.
Wipe out your pan, and melt the remaining 1/2 tbsp of butter in over medium heat. Lay the tortilla into the pan, layer a good layer of Philly cream cheese and scoop the scrambled eggs onto half of it and fold the tortilla up. Allow to cook for about 3-4 minutes per side, or until the tortilla in golden brown.
Cut into 4 wedges, and serve with desired accompaniments