Crack 2 large eggs into a bowl and beat them thoroughly with a fork. Season with pepper and salt and set aside.
Heat a non-stick 10-inch skillet over medium-high heat and add the butter.
Once the butter has melted, add the mushrooms with cherry tomatoes and season with salt, ground black pepper, and garlic powder. Cook for 3 minutes or until golden brown. Remove cooked vegetables from the skillet, place them into a bowl, add shredded cheese, and mix it all together. Set aside.
Pour the beaten egg mixture into the same skillet allowing them to cover the entire bottom, creating a round egg crepe. Let it cook for about 1 minute.
Spread the veggies and cheese blend on half of the egg crepe and then fold in half. (It might be a tricky process! The egg crepe is pretty thin, so you need to work fast or use two spatulas to fold it without breaking it.) Cook for 2 more minutes, then carefully flip and cook for one more minute.
Serve it on a plate with chopped green onion, sriracha, and sour cream - if desired.