Place a large frying pan (one that is about the size of the tortilla) over medium heat. Whisk and season the eggs with salt and pepper. Add the butter and mushrooms to the pan and cook for 2–3 minutes. Then add the red peppers and spinach. Pour in the egg, crumble over the feta and cook for 3 minutes.
2–3 eggs, sea salt & cracked black pepper, 1 teaspoon butter, 3–4 mushrooms, 1/2 cup jarred roasted red peppers, 1/2 cup baby spinach, 1/4 cup feta cheese
Place the tortilla on top of the egg, then flip the tortilla over with a spatula or dinner plate, so that the mushrooms are facing up. Slip it back into the frying pan.
1 tortilla
Add the avocado and some extra spinach to one half of the pan. Squeeze over some fresh lemon juice, then fold the tortilla over to cover the filling. Remove from the pan, slice into wedges and enjoy.
