4 oz. fresh shiitake OR button mushrooms, stemmed, sliced
4 oz. fresh baby arugula OR spinach (4 cups)
12 eggs, beaten
6 flour OR whole wheat tortillas (7 to 9-inch), warmed
Cook bacon in 12-inch nonstick skillet over medium heat until crisp. Remove bacon; pour off all but 1 tbsp. drippings. Add mushrooms; sauté over medium heat 2 minutes. Add arugula; cook until wilted, about 1 minute.
Pour eggs over mixture in skillet. As eggs begin to set, gently pour the eggs across the pan with an inverted turner, forming large soft curds. Continue cooking – pulling, lifting and folding eggs – until thickened and no visible liquid egg remains. Do not stir constantly. Season with salt and pepper.
Spoon egg mixture into center of each tortilla, dividing evenly; top each with 1 bacon slice. Fold in sides of tortillas, then roll up burrito-style.