In a pan over medium heat, scramble your eggs as you always would with salt, pepper and a dash of almond milk (or regular milk if you prefer). If you make all 7 at the same time like I did, it may take a while; about 5-8 minutes.

While the eggs are cooking, at the same time heat a tablespoon of oil in another pan over medium high heat. Add the onion, bell pepper and mushrooms and sauté for about 5 to 7 minutes until onions are translucent.

Mix the greek yogurt and the garlic powder together. Set aside.

Spread 1 tablespoon of greek yogurt over each tortilla, leaving a bit of space around the edges. Add in the eggs, then the season mix on top, then a tablespoon of salsa. Roll the tortillas (towards you and then folding in the two sides) so that there are four sides. You can roll all of your tortillas at the same time before you heat them.

In a large pan over medium heat, spray with cooking spray. When the pan is hot, add all six burritos into the pan, placing on the side where the rolling of the tortilla ended. Heat for 2 minutes on that side (so it's sealed off) and until golden brown and crispy, and then rotate until all four sides have been heated for 2 minutes each.

Cut in half and serve immediately.

After preparing the burritos, place in a freezer safe ziplock bag and place flat so that they freeze without touching each other. You should label the bag. I like to eat them within two weeks of when they were made. To defrost, prick with a fork a few times and microwave for 3 minutes, or you could prick with a fork and place in the toaster oven at 350 degrees for 6-8 minutes so that it's still crispy. Each microwave and toaster oven are different so test to see what time works best to defrost your burritos.