Chop onion and tomato, set aside separately.

Spray a non-stick sauté pan with cooking spray and heat over medium.

Add onion to heated skillet and cook until beginning to soften.

Whisk eggs together in a small bowl, then add to skillet. Cook until no longer runny, stirring occasionally to scramble.

Remove eggs from heat; stir in spinach and tomatoes.

Lay out tortillas, placing an even amount of egg mixture onto each one; roll up tightly.

Serve each burrito with 1/2 a banana on the side.