Heat a non-stick skillet over medium heat. Add diced onion and bell peppers, sautéing for 3-4 minutes until softened. Add spinach and stir for another 1-2 minutes.

Stir in cooked lean protein and heat through for 2-3 minutes until well combined.

Whisk together eggs, egg whites, ground cumin, salt, and pepper in a mixing bowl.

Pour the egg mixture into the skillet and cook over medium heat for 3-5 minutes, stirring until the eggs are scrambled and fully set.

Warm tortillas in a dry skillet or microwave for 15-30 seconds until pliable.

Divide the egg and protein mixture evenly among the warmed tortillas and sprinkle with shredded cheese.

Fold the sides of each tortilla inward and roll from the bottom to secure the filling.

Optionally, toast the wrapped burritos seam side down in a skillet over medium-low heat for 2-3 minutes until golden brown.

Serve hot with fresh salsa, hot sauce, or avocado slices as toppings.