Prep your ingredients. Dice bell pepper and onion. Slice mushrooms if using. Roughly chop spinach. Grate cheese. Slice avocado. Rinse and cut fruit for the side so it’s ready to plate.

Warm the tortilla. Heat a dry skillet over medium heat and warm the tortilla for 20–30 seconds per side until pliable. Keep it covered with a clean towel so it stays soft.

Sauté the veggies. Add a teaspoon of olive oil or a light spray to the skillet. Cook peppers and onions for 3–4 minutes until tender. Add mushrooms and cook until they release moisture and brown slightly. Stir in spinach last so it just wilts. Season with a pinch of salt and pepper.

Scramble the egg whites. Reduce heat to medium-low. Add egg whites directly to the pan (or use a separate nonstick pan). Season with salt, pepper, and a pinch of garlic powder and cumin. Stir gently until just set and glossy. Don’t overcook; egg whites turn rubbery if they go too far.

Layer the burrito. Place the warm tortilla on a board. Add the veggie mix, then the egg whites. Sprinkle cheese on top so it melts from the heat. Add a few avocado slices and a spoonful of salsa if you like.

Wrap it up. Fold the sides in, then roll from the bottom up, tucking as you go to keep the filling snug. If you want a toastier finish, place the burrito seam-side down in the hot skillet for 1–2 minutes per side.

Plate with fruit. Serve with a generous portion of fresh fruit. A squeeze of lime over the fruit or the burrito brightens everything.

Make it yours. Add hot sauce, extra herbs, or a dollop of Greek yogurt for a creamy, tangy touch.