Add the pancetta and cook until lightly crisp, about 12-15 minutes. Set aside.
3
Meanwhile, in a medium mixing bowl, beat eggs and milk until well combined and pale yellow. Season with salt and pepper.
4
Heat olive oil in a large saute pan over medium heat.
5
Add egg mixture to the pan. Let the eggs cook without stirring for a minute or two.
6
As the eggs start to set, use a wooden spoon to move the eggs around the pan, forming large curds. Continue cooking, stirring constantly, until the eggs set to desired doneness, about 3-5 minutes.
7
Drain and discard the oil from the pancetta. Add the meat to the scrambled eggs and mix together.
8
Spread 1 tablespoon of pesto across each tortilla. Divide the egg mixture among each tortilla, and roll burrito.
