In a medium non-stick pan over medium-low heat, warm the oil or melt the butter. Add the chopped sun-dried tomatoes, cooking until they are warmed through and fragrant for about 30 seconds.

Crack the eggs into a bowl, add a pinch of salt, and whisk until well blended.

Pour the whisked eggs into the skillet. Immediately use a silicone spatula to create small circles, allowing the eggs to slightly thicken with very small curds forming, approximately 30 seconds.

Introduce the spinach leaves, transitioning from circular motions to long sweeps across the pan. Continue until larger, creamy curds develop, and the spinach wilts and turns bright green, around 20 seconds.

Once the eggs are softly set with slight runniness, remove the pan from heat. Allow it to rest for a few seconds to complete the cooking process. Give a final stir and proceed to assemble the burritos.

Place the tortillas on a flat work surface. Spoon half of the egg and spinach mixture down the center of each tortilla. Distribute the cheese evenly, scattering it on top of the eggs.

Fold the sides of the tortillas over the filling, tightly roll the end closest to you around the filling, and press any loose bits back into the middle of the burrito. Place the burrito seam-side down.

Wrap and refrigerate for up to 3 days. Alternatively, tightly wrap each burrito individually in foil and place them in a resealable freezer bag or container. Freeze for up to 3 months.

To reheat frozen burritos, unwrap, place on a microwavable plate, cover with a paper towel, and microwave for one minute. Flip and microwave for an additional 1 to 2 minutes until the center is hot. Enjoy immediately, or for a crunchy exterior, follow the directions for toasted burritos below.

Heat a medium skillet over medium heat. Place burritos seam-side down into the hot pan and toast until the underside is lightly browned and crisp, taking approximately 20 to 60 seconds. Rotate the burrito and repeat on all sides.