Ad onion and pepper, cooking 5 minutes or until softened. Set aside in separate dish.
Melt the last tablespoon of ghee in the nonstick pan over medium heat.
Add egg mixture and cook, stirring constantly with a wooden spoon, until nearly cooked through. (The eggs will continue to cook once removed from heat.)
Clean the nonstick pan because you will use it once more for frying the burritos.
Spread one tortilla flat and smear one half with a heaping tablespoon of sour cream.
Add 1/6 of each filling (spinach, egg mixture, peppers and onions, bacon and cheese), fold in each side, and roll up tightly.
Melt 1 tablespoon of ghee in the nonstick pan again, and add 3 burritos with the folds down.
Fry until crispy brown on each side. (Don't try to move them the first time until the fold is completely browned, or they'll fall apart.) Add additional ghee as needed.
Repeat with remaining burritos, adding more ghee as needed.