Preheat oven to 160°C. On baking sheet, invert 4 small custard cups or ovenproof glasses and coat bottoms with non-stick cooking spray.
Brush each tortilla with 1⁄4 teaspoon oil, then cut 8 evenly spaced 5-cm slits around the edge. Centre each tortilla, oiled side up, on top of a cup, letting cut edges drape down sides. Bake for 20 minutes or until crisp.
After the tortillas have baked for 10 minutes, start preparing the eggs. Beat together the eggs, egg whites, water and black pepper in a medium bowl.
Heat the remaining oil in a 25-cm non-stick frying pan over moderately low heat. Add red capsicum, ham and spring onions. Cover and cook for 6 minutes or until softened.
Add egg mixture and cook, uncovered, 3 minutes more, scrambling eggs lightly until they are just set.
Remove the tortillas from the custard cups and invert them on 4 individual serving plates. They will have formed shallow, flower-like cups. Fill each tortilla flower with the scrambled eggs and serve immediately. Top with salsa if desired.
Vitamin D from the eggs, vitamin C from the red capsicum and omega-3s from the canola oil make this a powerful starter for the day.