In a large saute pan, heat olive oil over medium high. Sauté mushrooms until beginning to brown. Add kale, salt, and peppers.

Meanwhile beat eggs with cheese.

Add eggs to pan and stir everything around to make a scramble.

Once eggs are set divide between 6 tortillas.

Roll the burrito tightly by folding the sides in over the filling and then rolling up from the bottom.

Eat immediately or wrap tightly in foil and freeze for later. If frozen unwrap and microwave on high for 1 to 2 minutes or in oven at 350℉ for 12 to 15 minutes. 

Tips: If making a big batch to store in the freezer, let the filling cool down first.