This protein-packed breakfast burrito is a great, vegetarian option for those looking to start their mornings on the right foot and to save on net carbs.
In a bowl, whisk the eggs. Add salt and pepper to taste.
In a pan on medium-high heat, drizzle 1 tbsp of olive oil and scramble the eggs. Reserve.
In the same pan, add 1 tbsp of olive oil. Once heated, add the mushrooms, onion, garlic powder, salt, and pepper. Cook for 7 minutes.
On a tortilla, add the greens, half an avocado, the cooked mushrooms, and scrambled eggs. Fold the bottom edge of the tortilla up and over the filling. Fold in the opposite sides, then roll up from the bottom.