Step 1

Whisk the eggs, milk, salt and pepper to taste in a large bowl and set aside.

Step 2

Add olive oil to a skillet over medium heat, followed by the bell pepper and chopped broccoli. Add a little salt and pepper. Cook for 5-10 minutes until the broccoli is bright green and fork-tender.

Step 3

Pour the whisked eggs into the pan and stir. Cook over medium/low heat until eggs are just cooked through, stirring occasionally to scramble them, about 5 minutes. Turn off the heat and fold in the shredded cheese until it's melted. Transfer the egg mixture to a plate and let it cool for 20 minutes. Wipe the pan out and return to the stove.

Step 4

Assemble the burritos. Place 1/3 of the egg and veggie mixture on a tortilla. See the video above for proper rolling instructions! Repeat two more times.

Step 5

Optional step to seal the burritos: heat up the skillet with a very small amount of oil spread in a thin layer. Place the burritos seam side down and let them cook for 3-4 minutes on medium/high heat. This will help the burritos stay together!

Step 6

Let the burritos cool then store in an airtight container or wrapped in foil, plastic wrap or beeswax wrap. Then place in the fridge.