1. 1. Prepare the eggs: In a medium bowl, whisk together the large eggs and egg whites. Season with a pinch of salt and black pepper. This ensures even seasoning throughout your scramble.

2. 2. Heat the pan: Place a non-stick skillet over medium heat and add the olive oil. Once the oil is shimmering, it’s ready for the eggs.

3. 3. Scramble the eggs: Pour the egg mixture into the hot skillet. Let it cook undisturbed for about 30 seconds until the edges begin to set. Then, gently push the cooked egg from the edges towards the center, tilting the pan to allow uncooked egg to flow underneath. Continue this process until the eggs are mostly set but still slightly moist. This creates a fluffy scramble.

4. 4. Warm the tortilla: While the eggs are cooking, briefly warm the whole wheat tortilla. You can do this in a dry skillet for about 15-20 seconds per side, in the microwave for 15-20 seconds, or directly over a gas flame for a few seconds until pliable. A warm tortilla is less likely to crack when rolled.

5. 5. Assemble the burrito: Lay the warmed tortilla flat on a clean surface. Spoon the scrambled eggs down the center of the tortilla, leaving space at the ends.

6. 6. Add the fillings: Sprinkle the cooked black beans and shredded cheddar cheese over the eggs. Drizzle the salsa generously over the fillings.

7. 7. Roll the burrito: Fold in the sides of the tortilla over the filling, then starting from the bottom, tightly roll the tortilla upwards until you have a compact burrito.

8. 8. Serve immediately: Enjoy your high-protein breakfast burrito while it’s warm and fresh!