Step 1

Heat 1 tablespoon of olive oil over medium heat in a non-stick pan. Add the bell pepper and cook for 5-7 minutes, until soft. Transfer to a plate and allow to cool slightly.

Step 2

In a large bowl or measuring cup, beat the eggs. Stir in the salt and pepper. Add the remaining 1 tablespoon of olive oil to the pan and then add the eggs. Cook, scrambling with a spatula, for 3-4 minutes until cooked through. Set aside to cool slightly.

Step 3

To assemble breakfast burritos: place a large tortilla on a cutting board. Top with 1/8 of the egg mixture, a few spoons of bell peppers, ham and shredded cheese, and a spoonful of salsa.

Step 4

Roll burritos by folding over the sides, then the top. Roll tightly, then wrap in plastic wrap.

Step 5

Store in the fridge for up to 3 days. Freeze by placing wrapped burritos in a larger reusable bag or storage container for up to 3 months.

Step 6

Thaw in the fridge overnight or on low power in the microwave.

Step 7

Crisp up on an indoor grill or in a frying pan.