Method
- Heat half the oil in a skillet. Add mushrooms in one layer and cook 10–14 minutes, turning as surfaces brown, until cooked through.
- Move mushrooms to a plate. Add the remaining oil and beaten eggs to the pan; scramble until fully set.
- Warm tortillas in a separate dry pan. Divide mushrooms and eggs among them.
- Top with avocado, salsa, cilantro, and lime. Taste before adding salt because the salsa may already be salty.
Cook’s note
For an egg-free version, use separately cooked crumbled tofu and check its seasoning. Do not replace cooking time with a quick warm-up.
Original cooking suggestions, not a tested commercial formula or medical dosing advice. Use labeled ingredients suitable for you.