makes 2 servings
2 eggs
2 egg whites
3 tablespoons organic skim milk
1 teaspoon olive oil
1/2 cup chopped mushrooms
1/2 cup grape tomatoes, quartered
2 cups (packed) fresh spinach leaves, thinly sliced
sea salt and freshly ground black pepper, to taste
1 tablespoon crumbled organic feta cheese
2 whole wheat tortillas
1. Whisk together the eggs, egg whites, and skim milk. Set aside.
2. Heat the olive oil in a large skillet over medium-high heat. Add the chopped mushrooms and saute until tender. Add in the tomatoes and cook until they begin to soften, 1-2 minutes. Stir in the spinach and cooked until wilted, about 1-2 minutes more.
3. Pour in the eggs, season with salt and pepper, and cook until they begin to set, then stir to scramble.
4. Warm the tortillas (if necessary), then place on two separate plates.
5. Spoon the egg mixture down the middle of each tortilla, leaving space at the top and bottom. Top the egg mixture with crumbled feta cheese. Fold in the ends of the tortillas and then roll to form a wrap. Cut each wrap down the middle with a knife. Serve immediately.