Prep the ingredients: Dice the onion, pepper, and zucchini. Chop the spinach. Whisk the eggs and egg whites together with salt, pepper, garlic powder, smoked paprika, and chili powder.

Cook the sausage: Heat a large nonstick skillet over medium. Add the turkey sausage and cook, breaking it up, until browned and cooked through, about 5–6 minutes. Transfer to a plate.

Sauté the veggies: In the same skillet, add the oil (or spray) and cook onion, pepper, and zucchini with a pinch of salt until tender, 5–7 minutes. Stir in spinach and cook just until wilted.

Scramble the eggs: Push veggies to one side. Pour in the egg mixture and let it set for 10–15 seconds. Gently scramble, folding eggs into the veggies until just set. Do not overcook.

Combine with sausage: Return the cooked sausage to the pan and mix. Taste and adjust seasoning. Remove from heat and let the filling cool for 5–10 minutes. This helps prevent soggy tortillas.

Warm the tortillas: Microwave stacked tortillas wrapped in a damp paper towel for 20–30 seconds. Warm tortillas roll better and are less likely to tear.

Assemble: Lay out the tortillas. Divide filling evenly among them. Sprinkle each with a light layer of shredded cheese (about 1–1.5 tablespoons per burrito).

Roll tightly: Fold the sides in, then roll from the bottom up into a snug burrito. If eating fresh, you can sear the seam side down in a dry skillet for 1–2 minutes.

Freeze or refrigerate: For meal prep, wrap each burrito in foil or parchment, then place in a freezer bag or airtight container.

Reheat: From fridge: microwave 60–90 seconds until hot. From freezer: microwave 2–3 minutes, flipping halfway, or thaw overnight and heat 60–90 seconds. For extra texture, air-fry at 375°F (190°C) for 5–7 minutes after microwaving.