1. Prepare the Eggs: In a medium bowl, whisk together the large eggs, egg whites, a pinch of salt, and a dash of black pepper until well combined. This ensures a fluffy scramble.

2. Cook the Protein: Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the cooked lean ground turkey or chicken sausage and cook for 1-2 minutes, just to warm through and get a slight crisp if desired. Remove the sausage from the skillet and set aside.

3. Scramble the Eggs: Pour the whisked egg mixture into the same 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 with a spatula, allowing the uncooked egg to flow underneath. Continue this process until the eggs are mostly set but still slightly moist.

4. Assemble the Filling: Once the eggs are nearly cooked, return the warmed sausage to the skillet with the eggs. Stir in the shredded cheese and black beans. Continue to cook for another minute, stirring gently, until the cheese is melted and the mixture is heated through.

5. Warm the Tortilla: While the filling finishes cooking, warm the whole wheat tortilla. You can do this by placing it directly over a gas burner for a few seconds per side (carefully!), in a dry skillet for 15-20 seconds per side, or in the microwave for 15-20 seconds until pliable. A warm tortilla is essential for easy rolling.

6. Build the Burrito: Lay the warm tortilla flat on a clean surface. Spoon the egg, sausage, cheese, and black bean mixture down the center of the tortilla, leaving about an inch clear on the top and bottom edges.

7. Add Salsa and Roll: Drizzle the salsa over the filling. Fold the bottom edge of the tortilla up over the filling, then fold in the sides. Tightly roll the burrito from the bottom up until it’s sealed.

8. Serve Immediately: Slice in half if desired and enjoy your delicious, protein-packed breakfast burrito right away.