In a large saute pan, heat
Olive Oil (1/2 Tbsp)
over medium heat. Add chopped
Bell Pepper (1/2)
Cook onions and peppers, stirring occasionally, until crisp and tender for about 3 to 4 minutes.
Fresh Baby Spinach (2 cups)
and toss to wilt. Remove from heat and set aside.
Large Eggs (4)
into a small bowl.
Half and Half (2 Tbsp)
Olive Oil (1 tsp)
in a medium skillet over medium heat. Add egg mixture and move around in the pan with rubber spatula until soft scrambled. Remove from heat.
Shredded Mexican Cheese Blend (1/2 cup)
Flour Tortillas (2)
and heat in a microwave oven for 40 to 45 seconds to melt. Remove and lay flat on a countertop or cutting board.
Spoon half of the egg mixture and some of the veggie mixture in the center of the tortilla over the melted cheese. Add
Salsa (to taste)
Top with diced
Avocados (to taste)
To wrap the burrito, start by folding the sides toward the center, partially covering the filling. Next, fold the end closest to you over the filling and sides and roll snugly.