Breakfast Burrito with Scrambled Eggs and Salsa

Dice 1/2 red bell pepper into small pieces and thinly slice 3 green onions, separating the white and green parts.

Drain and rinse 1/2 cup black beans.

In a medium bowl, whisk together 6 eggs, 2 tablespoons milk, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until well combined.

Heat 1 tablespoon olive oil in a non-stick skillet over medium heat. Add the diced bell pepper and white parts of the green onions. Sauté for 3 minutes until softened.

Add the black beans to the skillet and cook for another minute to warm through.

Pour the egg mixture into the skillet. Cook, gently stirring occasionally with a spatula, until eggs are just set but still moist, about 3-4 minutes.

Remove the skillet from heat and fold in 1/4 cup of the shredded cheese and most of the green parts of the green onions (save some for garnish).

Warm the 2 flour tortillas in the microwave for 15-20 seconds or in a dry skillet for 30 seconds per side.

Slice 1/2 avocado into thin pieces.

To assemble each burrito: place half of the scrambled egg mixture in the center of each tortilla. Top with 1/4 cup salsa, sliced avocado, remaining cheese, a dollop of Greek yogurt, and reserved green onions.

Fold in the sides of the tortilla, then roll from the bottom up to form a burrito. If desired, return to a warm skillet seam-side down for 1-2 minutes to seal the burrito.

Cut in half diagonally and serve immediately.