Make-Ahead Veggie & Cheese Breakfast Burritos

Dice 1/4 medium red bell pepper, 1/4 medium green bell pepper, and 1/4 small yellow onion into small, even pieces (about 1/4 inch). Roughly chop 1/2 cup baby spinach.

Heat 1 teaspoon olive oil in a non-stick skillet over medium heat. Add the diced peppers and onion, cooking for 5-7 minutes until softened and slightly caramelized.

Add the chopped spinach to the skillet and cook for 1-2 minutes until wilted. Season with 1/4 teaspoon dried oregano, 1/8 teaspoon salt, and a pinch of black pepper. Transfer the cooked vegetables to a plate.

Wipe the skillet clean and return to medium-low heat. Add 1 teaspoon butter to melt.

In a small bowl, whisk together 2 large eggs, 1 tablespoon milk, and the remaining 1/8 teaspoon salt and a pinch of black pepper until well combined.

Pour the egg mixture into the skillet and cook undisturbed for 30 seconds. Using a spatula, gently pull the eggs from the edges toward the center, allowing uncooked egg to flow to the edges. Continue this process until eggs are mostly set but still slightly moist, about 2-3 minutes.

Warm 1 large flour tortilla in the microwave for 10-15 seconds to make it more pliable.

Place the tortilla on a piece of parchment paper or aluminum foil. Sprinkle 2 tablespoons of shredded marble cheese in the center of the tortilla.

Spoon the scrambled eggs over the cheese, then top with the sautéed vegetables. Sprinkle the remaining shredded marble cheese (about 3-4 tablespoons) on top.

Fold the sides of the tortilla in, then fold the bottom up and roll tightly to form a burrito. Wrap in parchment paper or foil.

For immediate eating: Heat a clean skillet over medium heat and place the burrito seam-side down. Cook for 2-3 minutes per side until golden and crisp, and the cheese inside has melted.

For make-ahead: Place the wrapped burrito in a resealable plastic bag and refrigerate for up to 3 days. When ready to eat, remove foil/parchment, wrap in a paper towel, and microwave for 1-2 minutes until heated through. For a crispy exterior, finish in a skillet for 1-2 minutes per side.

Serve with 2 tablespoons of salsa on the side.