Scrambled egg stacks with cheese mushrooms recipe
- 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
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
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.
Gently whisk eggs and cream together in a large bowl.
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.
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.