Savory Breakfast Burrito

1.In a medium bowl, whisk together the eggs, whole milk, salt, and black pepper until fully combined and slightly frothy.

2.Heat a non-stick skillet over medium heat and add the unsalted butter. Once melted and foaming, add the diced red bell pepper, green bell pepper, and red onion. Sauté for 3-4 minutes until vegetables are softened but still vibrant.

3.Add the chopped spinach to the skillet and cook for an additional 1 minute until wilted.

4.Pour the egg mixture into the skillet over the sautéed vegetables. Allow the eggs to set undisturbed for about 30 seconds, then gently stir with a spatula, pushing the eggs from the edges to the center.

5.Continue cooking and gently stirring the eggs until they are softly scrambled and just set, about 3-4 minutes. Remove the skillet from heat.

6.Warm the flour tortillas in a dry skillet over medium heat for about 20 seconds per side or wrap in a damp paper towel and microwave for 15 seconds until pliable.

7.Lay each warm tortilla flat on a clean surface. Evenly distribute the scrambled eggs and vegetable mixture between the two tortillas.

8.Sprinkle shredded cheddar cheese over the eggs, and add cooked breakfast sausage or bacon if using.

9.Add a spoonful of salsa on top if desired for extra flavor and moisture.

10.Fold the sides of the tortilla inward, then roll from the bottom up tightly to form a burrito.

11.Serve immediately while warm. Optionally, cut the burrito in half diagonally for easier eating.