12 taco sized flour tortillas(i used whole grain to give a non mexican vibe, and i highly recommend them
In a large non stick or lightly oiled or sprayed skillet, cook onions fora bout 5 minutes.
Add garlic, red peppers, pepper flakes and mushrooms and cook another 5 minutes or so.
In large glass bowl, beat eggs well with a lil salt and pepper(and a couple dashes of hot sauce, if desired.... I desired:)
Add eggs to skillet and cook, stirring often to scramble, until cooked through.
Add spinach, oregano, feta, bacon and salt(if more is needed) and pepper.
Stir together and heat through just to slightly wilt the spinach. You might need to add the spinach a lil at a time as it cooks down a bit.
Wrap enchilada or burrito style and serve or wrap well in cling wrap and freezer safe zipper bags and keep for a great quick breakfast on the go for busy school or work mornings. (about 1 minute in the microwave, from frozen)