Crack the egg into a small bowl or glass measuring cup and add a pinch of salt and pepper and the garlic powder (1/4 teaspoon). Mix with a fork until well-scrambled. Spread the sun-dried tomato paste (1/2 tablespoon) on one side of the flour tortilla. Set aside.
Melt the butter (1 tablespoon) in an 8-inch skillet (preferably nonstick) over medium-high heat. Add the chopped mushrooms (3/4 cup), and dried oregano (1/4 teaspoon). Stir to coat mushrooms in herbs and butter. Sauté until mushrooms are softened and browned, about 3 minutes, stirring around only a couple of times throughout.
Turn heat down to medium. Add the sliced olives (2 tablespoons) to the mushroom mixture and spread out everything evenly in the skillet with a wooden spoon. Pour in the egg mixture evenly across the surface of the skillet, tilting the pan or using a spoon to ensure it covers the bottom of the pan. Sprinkle the shredded mozzarella (2 tablespoons) evenly on top.
Place the tortilla on top of the egg mixture (with the sun-dried tomato paste side facing down) and press down gently with the back of a spatula to "glue" it in place and ensure the egg mixture is evenly spread out under the tortilla. Cook for about 30 seconds, until the eggs underneath have almost fully cooked.
Flip the whole thing over with a spatula, so the tortilla side is facing the bottom of the pan, and cook for another 30 seconds-1 minute so the tortilla is warm and toasted on the bottom.
Remove from the skillet onto a plate. When it's cool enough to handle, roll it into a wrap. While it's cooling, make more wraps if needed. Serve.
You can make a larger version by doubling the ingredients and using a large, burrito-sized wrap in a 10-inch skillet.
Make it gluten-free by using a corn tortilla or another kind of gluten-free tortilla.
This recipe is for one egg roll-up wrap. To make more than one, simply start on the next wrap in the same pan while the previous one is cooling. You can tent it with foil to keep it warm if you plan on making more than 3 or 4 of them. Alternatively, you can make two at once if you have two skillets handy!
Variations: mix up the ingredients! You can use other kinds of veggies, add cheese on top of the egg before placing the tortilla on, add meat like bacon or sausage, use another spread on the wrap like mayo and dijon mustard or pesto... this is a good recipe to get creative and experiment.
Lighten it up by using 1/2 tablespoon olive oil instead of butter and omitting or decreasing the cheese for a lower calorie/lower fat option.
Make it dairy free by omitting the cheese and using oil or ghee instead of butter.