Finely dice the red bell pepper and roughly chop the fresh baby spinach into bite-sized ribbons.
In a medium mixing bowl, whisk together the whole eggs and liquid egg whites until the mixture is uniform and slightly frothy.
Place a non-stick skillet over medium heat and add the ghee, swirling to coat the bottom of the pan.
Add the diced red bell pepper to the skillet and sauté for 2 to 3 minutes until the edges are just beginning to soften.
Toss in the chopped spinach and cook for 1 minute, stirring constantly until the leaves are wilted and bright green.
Reduce the heat to medium-low and pour the egg mixture into the skillet, immediately seasoning with sea salt and black pepper.
Using a silicone spatula, gently push the eggs from the edges toward the center, creating soft, large curds.
When the eggs are about 80% cooked and still look slightly wet, sprinkle the shredded sharp cheddar cheese evenly over the top.
Remove the skillet from the heat and let the residual warmth melt the cheese while you quickly warm the tortilla in a separate pan or over an open flame for 15 seconds.
Spoon the cheesy egg and vegetable scramble into the center of the warm tortilla, fold in the sides, and roll it up tightly to serve.