In a skillet, cook ground turkey, adding the oregano, rosemary, and chili flakes as it cooks.
Once cooked, transfer to a bowl.
In the same skillet, melt the butter.
Combine the eggs, onion and spinach in a bowl and whisk together.
Once butter is melted, add the egg mixture and cook and stir until you have a scrambled egg mixture.
Remove from heat.
To assemble your taquitos, evenly distribute the egg, and turkey onto each tortilla. Add the filling in a line on one of the edges and roll until taquitos until all ingredients are used up.
To freeze, wrap each taquito in tin foil and freeze in a freezer bag.
To re-heat, place on a flattop grill or BBQ (with tin foil on) to get the best crispy results. Heat until warm throughout. Time will depend on if you cook from frozen or thawed, as well as how thick you rolled them.