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Heat 1 tablespoon of olive oil over medium heat in a non-stick pan. Add the bell pepper and cook for 5-7 minutes, until soft. Transfer to a plate and allow to cool slightly.
In a large bowl or measuring cup, beat the eggs. Stir in the salt and pepper. Add the remaining 1 tablespoon of olive oil to the pan and then add the eggs. Cook, scrambling with a spatula, for 3-4 minutes until cooked through. Set aside to cool slightly.
To assemble breakfast burritos: place a large tortilla on a cutting board. Top with ⅛ of the egg mixture, a few spoons of bell peppers, ham and shredded cheese, and a spoonful of salsa.
Roll burritos by folding over the sides, then the top. Roll tightly, then wrap in plastic wrap.
Store in the fridge for up to 3 days. Freeze by placing wrapped burritos in a larger reusable bag or storage container for up to 3 months.
Thaw in the fridge overnight or on low power in the microwave.
Crisp up on an indoor grill or in a frying pan.