Breakfast Vegetable Burritos

Somehow the words "breakfast" and "vegetables" don't seem to belong together, but this is one of my favorite breakfasts . . . and breakfasts for dinner.  You can use any vegetables you have on hand.  My favorites are onions, mushrooms, spinach, and tomatoes.  The recipe can easily be adjusted to however many people you have to serve, just put in fewer vegetables and/or eggs.  The amounts listed here will serve about four adults.  I like to serve these with fruit of some kind or orange julius.

Breakfast Vegetable Burritos
8 eggs, cracked into a bowl and scrambled with salt and pepper
Suggestions for vegetables:
8 oz. mushroom, sliced
1 cup spinach, chopped fine
1 onion, diced finely
1-2 tomatoes, diced
1 zucchini, diced
1 yellow squash, diced
Whatever other vegetables you want
1 cup grated cheese
Put some olive oil in a large skillet and add the onions.  Saute until the onions are soft.  Add the squash and cook until soft.  Then add the mushrooms and spinach and saute.  Add the eggs all at once and stir and cook until the eggs are done, but still soft.  Add the cheese and stir until melted.  Add the tomatoes at the very end.  Put some of the mixture in the center of a flour tortilla and roll up burrito-style.  Top with chopped tomato and picante sauce or salsa.