For the burritos: 2 teaspoons olive oil 2 tablespoons finely chopped red onion 1 / 2 cup mushrooms, sliced thin slices 2 tablespoons seeded and minced chili pepper 2 tablespoons finely chopped tomatoes, 1 cup chopped spinach leaves narrow strips, salt – to taste 6 eggs, 6 egg whites 1 / 4 cup crumbled cheese "feta", 6 sheets of Armenian lavash, chopped fresh herbs. Sauce salsa.Razogreyte oven to 200 C. Combine tomatoes, onion, pepper and garlic. Add the olive oil, salt and black pepper. Pour mixture onto waxed paper or foil and bake for 15 minutes, until vegetables are lightly browned. Transfer to a blender and blend for a few seconds – the texture should be coarse. Pour the lime juice and sprinkle with greens. This sauce can be refrigerated for 5 days or in freezer up to 3 months. Burrito. Grease the skillet 1 teaspoon olive oil and place over medium heat. When skillet is hot pour the chopped onion and saute, stirring constantly, for 2-3 minutes. Dip the mushrooms, pepper, and cook until the mushrooms has evaporated almost all the moisture. Then add the tomatoes, spinach and hold on the plate, continuing to stir, yet 2-3 minutes – spinach should be soft. Season with salt, remove from fire and reload in other dishes. Whisk the eggs and whites. Pour into saucepan and set on fire, so a little fried eggs, but remained liquid. Mix them with vegetables, sprinkle with cheese "feta" and set aside. Heat the skillet again. Spread pita bread and fry for 20 seconds on both sides. Place on a flat surface and spread on each 1 / 2 cup egg-vegetable mixture, seasoned 3 tablespoons salsa and greens. Fold pita in tubes with a diameter of 3.5 cm, cut diagonally and serve. If you get cold burritos, heat them in the oven at 100 C for 20 minutes. Unused stuffing can be store in refrigerator up to 3 days, but freezing is not recommended. Nutritional value per serving (1 burrito, 3 tablespoons salsa): 224 calories, 38% fat (9 g, of which 3 g – saturated), 35% carbs (20 grams), 27% protein (15 g), 11 g fiber, 118 mg calcium, 2 mg iron, 429 mg sodium.