Avo-Egg Scramble Wrap

1. In a large bowl, whisk together the eggs, egg whites, salt, and black pepper. Coat a medium skillet with the cooking spray, and heat over low heat until warm. Add the tortilla and warm it for about 30 seconds, then flip and heat on the other side. Transfer the tortilla to a plate. 2. Increase the heat under the skillet to medium and add the olive oil. Add the onions and mushrooms and sauté until the onions turn translucent and the mushrooms are softened, about 3 minutes. Add the tomatoes and continue to cook until the tomatoes soften, about 2 minutes. Pour the egg mixture over the sautéed vegetables. Using a spatula, fold and invert the eggs until large, soft curds form, about 2 minutes. 3. Spoon the scrambled eggs onto the tortilla and top with the feta cheese and avocado. Roll up each tortilla, tuck in the ends, and enjoy. TO GO: Roll the Avo-Egg Scramble Wrap in foil and slice in half. Eat within 2 hours. Amidor MS RD CDN, Toby. The Healthy Meal Prep Cookbook: Easy and Wholesome Meals to Cook, Prep, Grab, and Go (Kindle Locations 1501-1504). Rockridge Press. Kindle Edition.