Egg Burrito

Cooking spray
2 eggs
2 tablespoons milk
1/4 cup chopped green onion
3 tablespoons chopped lean ham
3 tablespoons shredded cheddar cheese
1 flour tortilla (8-inch)

Coat a medium-sized skillet with cooking spray. Heat on medium heat. Beat eggs and milk in small bowl. Pour into skillet. Gently draw an inverted pancake turner completely across bottom and sides of pan, forming large soft curds. Sprinkle onion, ham and cheese over eggs. Continue cooking until eggs are thickened and no visible liquid egg remains. Do not stir constantly. Meanwhile, warm tortilla on a serving plate in microwave on High for 10 seconds. Spread egg mixture evenly over tortilla. Roll tortilla up and serve with your favorite salsa.

For a Bacon, Egg & Mushroom Burrito

6 thick slices bacon
4 oz. fresh shiitake OR button mushrooms, stemmed, sliced
4 oz. fresh spinach (4 cups)
12 EGGS, beaten

Cook bacon in 12-inch nonstick skillet over medium heat until crisp. Remove bacon; pour off all but 1 Tablespoon drippings. Add mushrooms; sauté over medium heat 2 minutes. Add spinach; cook until wilted, about 1 minute. Pour eggs over mixture in skillet. As eggs begin to set, gently pull the eggs across the pan with an inverted turner, forming large soft curds. Continue cooking – pulling, lifting and folding eggs – until thickened and no visible liquid egg remains. Do not stir constantly. Season with salt and pepper. Spoon egg mixture into center of each tortilla, dividing evenly; top each with 1 bacon slice. Fold in sides of tortillas, then roll up burrito-style.

Can be wrapped in tin foil to keep warm and for a meal on the go!