This recipe is a great way to enjoy both the texture of a scramble and a wrap. It's awesome to have two totally different textures during the same meal.
For one serving:
1/3 cup mushrooms
1 oz cheddar or jack cheese
1/2 tbsp butter or olive oil
1 low carb tortilla
garlic salt, black pepper
Heat up the oil and add the chopped up asparagus and mushrooms. Saute them for about 3 minutes. Add the garlic salt and pepper. Crack the eggs in a bowl and add the vegetables. Return the mixture to the pan and scramble till the eggs are almost cooked. Add the cheese and scramble for another minute.
Use half the mixture to fill the tortilla and the rest you can enjoy as a scramble. I love something crunchy with breakfast and baby carrots taste awesome with this.
If you need the calories and macros of this meal, feel free to ask :)