Egg Wrap-and-Runs with Mushroom & Provolone — Three Many Cooks

Ingredients

• 1 tablespoon vegetable or olive oil
• 2 cups sliced mushrooms, sauté until golden brown, 3 to 4 minutes
• 4 large eggs, beaten with ¼ teaspoon salt and a couple grinds of black pepper
• 1 scallion, sliced thin
• 3 ounces provolone, thinly sliced
• 4 8-inch flour tortillas