Dice tomato and mushroom and set aside.

Beat the eggs in a bowl. Season with salt, pepper and garlic powder.

Heat a pan with olive oil.

Pour over the egg to coat the whole surface of the pan until it begins to cook through.

Place the wrap on top of the egg, then flip over.

Sprinkle the grated parmesan and vegetables onto one half of the egg. Cook for around 1-2 minutes.

Fold the quesadilla in half. Cook both sides until golden and the cheese has melted.

Remove from pan. Cut in half to serve and garnish with fresh basil. Enjoy!