Heat a medium-size skillet over medium heat and add ½ tablespoon of oil. Add chopped peppers and green onions, season with a little salt, and saute for 2-3 minutes, stirring every so often, just until they start to soften a bit.

Meanwhile, in a medium-size bowl, combine eggs and 1 ½ tablespoons of sour cream. Whisk them together with a fork and season with salt and pepper, to taste.

Once the peppers and onions have softened slightly, pour the egg mixture into the same pan. Add the ham and stir everything together, stirring and scrambling the eggs until just set (about 3 minutes). Remove from heat and set aside.

To form the burritos, first stack the tortillas between two barely damp paper towels and microwave on high for 30 seconds so they are warm and pliable.

Working with 1 tortilla at a time on a clean surface, spread 1 tablespoon of sour cream down the middle of the tortilla, then top with ¼ of the scrambled egg, pepper, and ham. Sprinkle ¼ of the shredded cheese and ¼ of the diced avocado over the eggs, then fold the tortilla over, tucking the edges in and rolling the tortilla on itself to form a tight burrito. Repeat for each burrito.

Heat a large skillet over medium heat. When hot, spray with cooking spray or add enough oil to barely coat the bottom of the pan, about 1-2 tablespoons. Place each burrito in the pan, seam down, and cook until golden brown (about 2 minutes per side), turning as needed until evenly browned all around.