METHOD

Heat butter in a frying pan and add the Denny White Button Mushrooms.
Cook until golden brown and season well with salt and pepper.
When the mushrooms are almost cooked through, add the garlic and cook until fragrant.
Set aside.

In a medium bowl, whisk eggs well.
Heat a non-stick pan over medium heat.
Add the butter and melt.
Pour eggs into the pan.
Drag the eggs with a spatula to create large curds.
When the eggs are almost cooked to your liking, season with salt and fold in the chives.
Remove from the heat.

Place the tortilla on a work surface and cut out a ± 10cm circle in the centre.
(If using one large and one small no need to trim one tortilla)
Place the second tortilla down on a work surface and at the centre, working in a ± 10cm diameter, assemble the filling.

Begin with a layer of half the cheese.
Top cheese with sautéed mushrooms.
Top mushrooms with scrambled eggs and finish with the other half of the grated cheese.

Place the smaller piece of tortilla on top.
Fold the edges of the large bottom tortilla towards the centre.
Fold one section at a time, creating an almost star-like shape.
Flip the wrap seam side down and gently press down on it so the folded seams crease and seal well.

Brush wrap all over with olive oil.

Place wrap in a non-stick frying pan on medium heat.
Cook gently for a few minutes on each side until the exterior is firm, crunchy, and deeply golden brown.

Cut in half, serve and enjoy!