Mexican Egg Burrito

1/2 tsp ranch powder (I like the spicy variety)
2 T fat free refried beans (I am allergic to beans and substitute a strip of turkey bacon)
1 T fat free sour cream
1/4 cup sliced mushrooms
1/4 cup onion of choice
1 large low carb whole-grain tortilla
1/2 egg yolk
4 egg whites
1 T corn
2 T salsa
1/2 cup spinach


Blend eggs and cook omelet style in pan sprayed with cooking spray.  Chop veggies.  In a separate pan saute veggies.  Layer cooked veggies, beans (bacon), corn, sour cream, and ranch powder inside of the partially cooked omelet.  Fold omelet in half and cook thoroughly.  Remove and layer omelet inside of tortilla.  Fold burrito in half and crisp on each side in pan sprayed with cooking spray.