Heat 1 tsp avocado oil in a skillet. Once oil is heated, toast tortillas, and set aside.
Add another tsp avocado oil to the skillet. Saute mushrooms, and spinach until wilted.
Mix in eggs, egg white, coconut aminos, parmesan, and cheese. Cook over low heat, stirring, until eggs are no longer runny and you have a soft scramble.
Assemble into tortillas, and season with salt and pepper to taste.