• 2 sprays cooking spray
• 6 large egg whites
• 4 large eggs
• ½ medium sweet red pepper, chopped
• 2 medium uncooked scallions, sliced
• ¾ cups fat-free salsa, divided
• 1 tbsp cilantro, chopped
• ½ tsp paprika
• ½ tsp table salt
• ¼ tsp black pepper, freshly ground
• 1 tsp canola oil
• 4 medium whole-wheat tortillas
• 1 cup fresh baby spinach
• 6 oz cooked lean and trimmed beef sirloin, cut into bite-size pieces
• ¼ cup reduced-fat shredded Monterey Jack cheese

1. Preheat oven to 400°F. Spray a small rimmed baking sheet with nonstick spray.
2. Meanwhile, beat egg whites and eggs in a large bowl. Stir in bell pepper, scallions, 1/4 cup salsa, cilantro, paprika, and black pepper.
3. Heat oil in a large nonstick skillet set over medium heat. Add egg mixture and cook until eggs begin to set, about 1 1/2 minutes; push egg mixture toward the center of the skillet to form large soft curds, cooking until eggs are just set, about 2 minutes longer.
4. Lay tortillas on the work surface. Top with 1/4 spinach. Spoon 1/4 egg mixture along the center of each tortilla; top with 1/4 beef and 1 tbsp Monterey Jack. Fold top and bottom edges of tortillas over, then roll up to enclose filling. Place, seam side down, on prepared baking sheet.
5. Bake until burritos are heated through and cheese is melted, about 5 minutes. Serve with the remaining 1/2 cup salsa.
6. Serving Size: 1 steak and egg burrito with 2 tbsp salsa!