Spinach Mushroom Egg Wrap

I'm a big fan of breakfast.  Even though I could probably live on eggs over-easy every morning for the rest of my life, I thought I'd get creative with the everyday staple.
Here's a healthy and hearty mix of spinach, cherry tomatoes, baby bellas, egg whites and sprinkle of cheese. What better way to start your day with this colorful combo?
Clearly, there is much room for ingredient flexibility.  These veggies already happened to be in the fridge, but feel free to substitute with caramelized onions, bell pepper, pesto, feta, etc.  Whatever floats your boat.
spinach mushroom egg wrap

Makes 1 wrap
200 cal. | 8.5g fat (2 sat.) | 19.3g carb | 12.8g protein
1 medium whole wheat tortilla
2 egg whites
5 cherry tomatoes, halved
Handful mushrooms, sliced
Handful spinach
1 clove garlic, minced
1 teaspoon olive oil
Sprinkle of cheddar cheese
1. Heat olive oil in a small saucepan over medium heat.  Add garlic and sauté for 1-2 minutes. Add mushrooms and cook until soft.  Then, add tomatoes and spinach.  Once sautéed for another minute, pour vegetable mixture onto a plate to remove from heat.
2. Return saucepan to the stovetop and scramble egg whites.  Then, add vegetables back to the pan and sauté together.  Sprinkle cheese and remove saucepan from stove.
3. Heat tortilla in microwave for < 20 seconds and place egg white mixture in center.  Add some salt and pepper, and roll 'em up!