Goat Cheese and Mushroom Scrambled Eggs in a Tortilla Wrap

1 whole wheat tortilla wrap
2 medium eggs (M-es méretű)
2 button mushrooms
15 g goat cheese (For this recipe, I used lactose-free Alpenmark Ziegenkäse goat cheese available at Aldi.)
1 teaspoon olive oil
2 pinches of salt
1 pinch ground black pepper

Clean the mushrooms and cut them into thin half-slices.
Slice the goat cheese thinly as well.
Crack the eggs into a mixing bowl, add salt, and whisk with a fork.
Heat a little oil in a frying pan and sauté the mushrooms. Season with salt and pepper, then pour in the beaten eggs. Cook soft scrambled eggs, so do not overcook them – transfer them onto a plate while still creamy.
Sprinkle the goat cheese over the hot scrambled eggs so it melts nicely.
In the hot pan, toast the tortilla wrap on both sides. Place it on a plate, spoon the scrambled eggs onto one half, then fold it over.
Serve warm with salad greens and cherry tomatoes.

1 piece

Energy: 426 calories

Protein: 25 grams

Carbohydrates: 31 grams

Fat: 22 grams