Instructions

• Heat your pressure cooker on the sauté setting or just use a skillet over medium heat if you like.
• Cook the Italian sausage until it’s browned, breaking it apart with a spatula. Takes about 5 to 7 minutes to get that nice crust.
• Add sliced mushrooms and the halved cherry tomatoes to the pan, cook for another 3 to 5 minutes until softened and juicy.
• In a bowl, whisk 5 eggs with ½ teaspoon kosher salt until blended well.
• Pour the eggs into the sausage and veggies, stirring gently. Cook until eggs start to set but still kinda creamy, about 2 minutes.
• Add chopped green onion and fresh spinach. Keep stirring until eggs are fully cooked and fluffy, takes another 2 to 3 minutes.
• Remove from heat and mix in the cheese slices so they melt into the warm eggs.
• Warm your flour tortillas in a skillet or microwave for about 20 seconds so they bend easy. Divide the egg mixture on each tortilla, roll ‘em up burrito-style, then serve right away for best taste.