Scrambled Egg Stacks with Cheese and Mushrooms

*Optional add-ins:
-Salsa for dipping
-Butter, cream cheese, sour cream or fat free Greek yogurt for spreading on Lavash or tortillas.
-Garnish with a handful of finely chopped chives or green onions.

Preheat oven to 350F with rack in the middle.

Put the lavash or tortillas in an oven proof baking dish, cover and heat until warm about 10 minutes. Alternatively you could use whole wheat bread and toast it.

Gently whisk eggs, egg whites and cream together in a large bowl. Set aside.

Put olive oil and 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 and flavors have combined. Divide mixture – place 1/2 of the mushrooms in a heat safe bowl and set aside.

Add eggs mixture and the cheese to the pan with the mushrooms that remain. Increase heat to medium high and continuously stir with a spatula until eggs are scrambled and cooked to your liking, about 1-2 minutes. Season with sea salt and additional smoked paprika and pepper if desired.

To assemble the stacks: Layer eggs in between flat pieces of lavash or tortillas. You can also make them wrap/burrito style by simply rolling them up to form a hand held meal. Add some of the extra sautéed mushrooms in the layers or wrap, garnish with chives.