Whisk the eggs together in a bowl and generously season with salt and pepper. Set a medium pot over low heat and melt 2 tablespoons of butter.

Pour in the eggs and allow them to cook without stirring for 2 to 3 minutes, until they begin to set on the bottom. Gently stir the eggs, then allow them to cook undisturbed for another 2 minutes.

Continue alternating gently stirring, then allowing the eggs to cook undisturbed until they are fully cooked with no liquid remaining.

While the eggs are cooking, melt 1 tablespoon of butter in a sauté pan over medium heat. Add the onion and cook for about 3 minutes until it is translucent on the edges. Add the bell peppers and cook for 5 minutes, stirring occasionally. Add the broccoli and cook 2 more minutes. Stir in the spinach and cook until wilted, then remove from heat (or if using frozen spinach, fold into mixture after removing it from heat). Season with salt and pepper to taste.

Divide the ingredients between the tortillas, roll into a burrito, and enjoy!

To freeze for later: Allow the ingredients to cool completely, draining any excess liquid that may have accumulated. Divide the eggs, vegetables and cheese between the tortillas. Roll into burritos, taking care to tuck in the top and bottom to secure the ingredients. Place the rolled tortillas seam side down on a cookie sheet and freeze for at least 2 hours, then wrap each burrito in plastic wrap (optional, but helps prevent freezer burn if storing for a long time) and transfer to a freezer safe container.

To reheat frozen burritos: Remove the plastic wrap from the burrito (if used) and lightly wrap with a paper towel. Microwave for 1 minute, then flip the burrito over and microwave for an additional minute. Exact reheating times may vary based on your microwave. They can also be reheated in a toaster oven for a few minutes, flipping once.