Whisk the eggs in a bowl and season with salt and pepper.
Heat olive oil in a small skillet over medium heat.
Add the chopped onion and sliced mushrooms to the skillet and sauté for 3–5 minutes until softened.
Add the spinach to the skillet and sauté for an additional 1–2 minutes until wilted.
Pour the egg mixture into the skillet, stirring gently to distribute the eggs and veggies evenly. Cook until the eggs are fully set, about 2–3 minutes.
Remove from heat and transfer the egg mixture to the whole-grain tortilla.
Top with crumbled feta, sun-dried tomatoes, and optional hot sauce.
Serve with ½ banana on the side.
Notes
No Mushrooms or Spinach: Substitute with bell peppers, kale, or squash for a new flavor.
Make it Spicy: Add a bit of chili flakes or your favorite hot sauce to amp up the heat.
Protein content: ~ 28 g
