Heat a large skillet to medium heat, with one teaspoon olive oil. Add the mushrooms and sauté stirring occasionally for 2-3 minutes until mushrooms are tender. Remove from skillet.
Crack the eggs in a small bowl and whisk.
Lightly spray skillet with cooking spray. Carefully pour the eggs into the skillet and scramble them, stirring well. Make sure not to overcook eggs.
When eggs are soft-scrambled remove from skillet.
Wipe skillet clean, lightly spray pan with cooking spray and cook the tortillas 1-2 minutes on each side until golden brown and crisp.
Evenly distribute the eggs, mushrooms, green onions and cheddar among 4 tortillas.
Serve with avocado, salsa, and cilantro if desired.
Notes
Two tacos have 6.2 net carbs if using a Mission Carb Balance Street Taco shell.