Egg Wrap-and-Runs with Mushroom & Provolone

Egg Wrap-and-Runs with Mushroom & Provolone Serves 4 1 tablespoon vegetable or olive oil 2 cups sliced mushrooms, sauté until golden brown, 3 to 4 minutes 4 large eggs, beaten with 1/4 teaspoon salt and a couple grinds of black pepper 1 scallion, sliced thin 3 ounces provolone, thinly sliced 4 8-inch flour tortillas Adjust oven