Ingredients

• 4 Whole Wheat Lavash, Corn or Whole Wheat Tortillas
• 4 large Eggs
• 4 Egg Whites
• 1 tablespoon Heavy Cream
• 8 ounces Crimini Mushrooms
• 2-3 Garlic Cloves, chopped
• splash of Olive Oil
• 1/4 cup grated Pecorino Romano or Parmesan Cheese
• pinch of Smoked Paprika
• pinch of Cracked Black Pepper
• Optional:
• Salsa for dipping
• Butter, Cream Cheese, Sour Cream or fat free Greek Yogurt for spreading on Lavash, Tortilla or Bread
• garnish with a handful of finely chopped Chives or Green Onions

Directions

1. Pre heat oven to 350˚F with rack in the middle. Put the lavash or tortillas in a oven proof baking dish, cover and heat until warm about 10 minutes. Alternatively you could make whole wheat toast.

2. Gently whisk eggs and cream together in a large bowl.

3. Put olive oil & garlic in a non stick skillet. Heat over medium heat for a few minutes until garlic softens a bit. Add mushrooms, smoked paprika and black pepper to the skillet. Cook about 5 minutes until mushrooms are softened & flavors have combined. Divide mixture – place 1/2 of the mushrooms in a heat safe bowl and set aside.

4. Add eggs and cheese to the pan with the mushrooms that remain. Increase heat to medium high and continuously stir with a spatula until eggs are cooked to your liking, about 1-2 minutes. Season with sea salt and additional smoked paprika & pepper if desired.

5. ASSEMBLY

6. For stacks: Layer eggs and fat free greek yogurt in between flat pieces of lavash or tortillas. You can also make them wrap/burrito style by simply rolling them up to form a hand held meal. Add some of the extra sautéed mushrooms in the layers or wrap, garnish with chives.

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