Heat butter or oil in a pan.

Add minced garlic and chopped onion and saute until translucent.

Add sliced mushrooms and cook until they sweat.

Sprinkle all-purpose flour and stir.

Add salt and black pepper and stir for about 10 seconds.

Add vegetable stock as required (about 1 cup) and whisk to make a sauce.

Cook for a minute and turn off the heat.

Cool the mushroom mixture and blend to a smooth paste.

Heat olive oil in a pan.

Add minced garlic and chopped onion and saute until translucent.

Add chopped bell pepper and mixed vegetables and toss until they become soft.

Add cumin powder, red chili flakes, dried oregano, salt and stir.

Add whisked eggs and whisk until you get a soft scramble.

Take it off the heat.

Pre-heat the oven to 180 deg C.

Grease a 7 inch baking dish.

Spread a little mushroom sauce at the bottom of the baking dish.

Fill each tortilla with the egg-vegetable mixture, roll up and place in the baking dish.

Cut the rolls if required to fit the size of the baking dish.

Spread the remaining mushroom sauce over the rolled-up tortillas and top with the grated cheddar cheese.

Bake for about 15 minutes or until the cheese melts.

Garnish with fresh oregano (if using) and serve immediately.