Cheesy Mushroom Omelet Wraps

Equipment

• Skillet

Ingredients

• 2 (6-inch [15-cm]) tortilla wraps of choice
• 1 teaspoon extra-virgin olive oil
• 1 cup (100 g) baby bella mushrooms, sliced
• 1 cup (55 g) baby spinach, roughly chopped
• 4 small eggs
• ¼ teaspoon salt
• ⅛ teaspoon ground black pepper
• 2 tablespoons (15 g) shredded Swiss cheese
• 2 (6-inch [15-cm]) tortilla wraps of choice
• 1 teaspoon extra-virgin olive oil
• 1 cup (100 g) baby bella mushrooms, sliced
• 1 cup (55 g) baby spinach, roughly chopped
• 6 small eggs
• ¼ teaspoon salt
• ⅛ teaspoon ground black pepper
• 2 tablespoons (15 g) shredded Swiss cheese
• 2 (6-inch [15-cm]) tortilla wraps of choice
• 2 teaspoons (10 ml) extra-virgin olive oil
• 1 cup (100 g) baby bella mushrooms, sliced
• 1 cup (55 g) baby spinach, roughly chopped
• 6 small eggs
• ¼ teaspoon salt
• ⅛ teaspoon ground black pepper
• ¼ cup (30 g) shredded Swiss cheese

Instructions

1. 1Warm the tortillas in a medium nonstick skillet over medium heat for about 30 seconds on each side. This makes them pliable and prevents tearing when folding. Transfer them to a plate.
2. 2Pour the olive oil into the same skillet and keep the heat at medium. Toss in the sliced mushrooms and cook for 4 to 5 minutes until they develop a rich brown color.
3. 3Stir the chopped spinach into the mushrooms. Cook for another 2 to 3 minutes until fully wilted, then remove the vegetables from the pan and set aside.
4. 4Crack the eggs directly into the warm skillet. Break the yolks with a fork, season evenly with the salt and black pepper, and gently scramble them until just set. Lower the heat slightly so the eggs don't overcook.
5. 5Divide the eggs between the tortillas, top with cheese and the vegetable mixture, then fold tightly like a burrito and slice in half.

Recipe Details