Preheat the oven to 425 degrees F. Spread the vegetables on 2 large baking sheets. Drizzle with oil and sprinkle with sea salt. Use your hands to toss everything together until well coated. Roast 20 to 30 minutes, until vegetables are golden-brown and cooked through.

Heat the ghee (or butter/olive oil) in a large non-stick skillet over medium heat. Add the spinach and cover. Cook, stirring occasionally, until spinach has wilted, about 2 minutes. Uncover and continue cooking 1 minute to allow excess moisture to burn off. 

Pour the beaten eggs into the skillet evenly over the spinach and allow them to cook 1 to 2 minutes, until they begin to firm up. Use a spatula to flip the eggs to the other side and cook another 1 to 2 minutes. Continue cooking and flipping until eggs are cooked through. Season to taste with sea salt.

Heat up the tortillas using your desired method (microwave, or wrap in foil and heat in the oven. I like heating mine in the oven after the roasted vegetables come out).

Lay one tortilla on a large plate and add desired amount of roasted vegetables, scrambled eggs, and avocado. Top with any additional toppings. Fold in the sides of the tortilla then roll to form a burrito. Repeat for remaining breakfast burritos.