Take the tortillas out of the refrigerator so they can come to room temperature while you prepare the filling.

In a mixing bowl, beat the eggs with the cream, salsa, cumin, and a pinch of salt and pepper.

In a nonstick skillet over medium-high heat, melt the butter and scramble the eggs. Just before they are set, add the cheese and fold until it begins to melt.

Lay the tortillas on a flat surface. Divide the eggs equally between the two tortillas, placing the filling on the bottom third of each tortilla. Fold the bottom third over, tucking it in. Fold in the two sides and roll up.