Ingredients
- 2 Corn tortillas (I use the thin ones)
- 3-4 Mushrooms, sliced
- 1/2 c. Egg whites, whisked
- Handful of fresh spinach
- Seasonings: salt, pepper,
- cumin, onion powder
- Coconut oil for cooking
- 1/4 Avocado in two pieces
- Lime wedges, chopped cilantro & hot sauce to garnish (I used Yellowbird Jalapeño)
Melt 1/2 tsp. Coconut oil in a small pan & sauté the mushrooms with a pinch of salt, pepper & onion powder. Set aside.
In the same pan, cook the egg whites until set. Meanwhile, warm the tortillas in a nonstick pan over medium heat.
Lay the tortillas on a plate. Add the spinach & 1 tsp. water to the pan with a pinch of salt & onion powder. Just cook until lightly wilted.
Layer the spinach, eggs, mushrooms, avocado & garnishes on the tortillas to serve.
