Start by dicing the bell peppers and onions. Set aside.

In a bowl, whisk together the eggs, adding a pinch of salt and pepper. In a non-stick skillet, heat a splash of olive oil over medium heat. Pour in the eggs and stir gently until fluffy and just set, about 3-5 minutes. Remove from heat.

In the same skillet, add more oil if necessary and toss in the diced bell peppers and onions. Sauté until they’re tender, about 3-4 minutes.

Add the cooked veggies to the scrambled eggs and mix in half of the cheese. Toss everything together.

On each tortilla, spoon an equal portion of the egg-veggie mixture. Top with the remaining cheese and salsa if desired.

Fold in the sides of the tortilla and roll tightly from the bottom up.

For a crispy edge, you can return the burritos to the skillet, seam-side down, and toast for a minute or two on each side.

Cut in half if you like, and enjoy your delicious breakfast burritos!