Prep the veggies. Dice the onion and bell pepper, slice the mushrooms, and chop the spinach. Keep everything in separate piles so you can cook them in the right order.

Sauté the vegetables. Heat olive oil or butter in a large skillet over medium heat. Add onion and bell pepper with a pinch of salt. Cook 4–5 minutes until softened. Add mushrooms and cook until their moisture evaporates, about 3–4 minutes. Stir in spinach just until wilted. Transfer veggies to a bowl and wipe out the skillet.

Whisk the eggs. In a large bowl, whisk eggs, milk, salt, pepper, and optional spices until well combined but not frothy.

Scramble gently. Add a small knob of butter or oil to the skillet over medium-low heat. Pour in the eggs and cook slowly, stirring with a spatula until just set and slightly glossy. Do not overcook—they’ll cook a little more when reheated. Remove from heat.

Cool the filling. Let the eggs and veggies cool for 10–15 minutes. This prevents steam from making the tortillas soggy.

Warm the tortillas. Briefly warm tortillas in a dry skillet or microwave until pliable. This helps prevent cracking when rolling.

Assemble the wraps. Lay out each tortilla. Add 1/3–1/2 cup eggs, a spoonful of veggies, and a sprinkle of cheese. Keep the filling in a line slightly off-center. Don’t overfill.

Roll tightly. Fold the sides in, then roll from the bottom up, tucking as you go to create a snug wrap. For extra security, you can briefly sear seam-side down in a dry skillet to seal.

Wrap for the freezer. Wrap each burrito tightly in parchment or foil. For best results, place the wrapped burritos in a freezer bag or airtight container. Label with the date.

Freeze. Freeze flat in a single layer. Once solid, you can stack them. They’ll keep well for up to 3 months.