Heat approximately 1 1/2 teaspoons olive oil in a large skillet over medium high heat. Add onion and cook until wilted. Add mushrooms and cook until most of liquid is absorbed. Add tomatoes and spinach and cook for 2 to 3 minutes or until spinach begins to wilt and season with salt and pepper to taste. Set the vegetable mixture aside.
Whisk together eggs and egg whites until blended. Add 1 teaspoon of olive oil to skillet and heat over a medium high heat. Add beaten eggs and scramble, stirring constantly. Add vegetable mixture. Sprinkle with feta cheese. Transfer mixture to a bowl and set aside.
Heat the same skillet over medium heat. Place tortillas one at a time in the skillet and heat for 20 seconds on each side. Put tortilla on a flat surface and spoon 1/2 cup of the cooked vegetable-egg mixture onto center of each one. Roll tortillas into 1 1/2-inch cylinders, cut in half and serve immediately.
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