Start by gathering and prepping all your ingredients. Chop the spinach, dice the onion and tomato, mince the garlic, and shred the cheese if you’re using it. Having everything ready will streamline the cooking process.

Heat a non-stick skillet over medium heat and add the olive oil or spray with cooking spray. Sauté the diced onion and minced garlic for about 2-3 minutes until fragrant and slightly translucent. Add the chopped spinach and cook for another 1-2 minutes until wilted. Remove the mixture from the skillet and set aside.

In a bowl, whisk the egg whites with salt and black pepper until slightly frothy. Pour the egg whites into the hot skillet and cook over medium-low heat. Stir gently to scramble for about 3-4 minutes until just set but still soft. Add the sautéed spinach and onion mixture back into the pan and stir to combine evenly.

Lay out the tortillas and spoon an equal amount of the egg white and spinach mixture onto each. Sprinkle with shredded cheese and fresh cilantro if desired. Add a spoonful of salsa or hot sauce for a spicy kick. Carefully roll up each tortilla, folding in the sides to encase the filling securely.

For a warm and lightly toasted finish, place the burritos back in the skillet or on a grill pan over medium heat. Cook each side for 1-2 minutes until golden and slightly crispy. Serve immediately or wrap them up for a grab-and-go breakfast option.