Spinach, Oyster Mushrooms, Eggs, and Flaxseed Oil Breakfast Burritos

INGREDIENTS:
4 tortillas 
1 small yellow onion, thinly sliced
1 c oyster mushroom, rinsed and coarsely chopped
4 c of spinach, rinsed and packed
8 eggs
1 tbsp avocado oil
¾ tsp salt
¼ pepper
1 tbsp and 1 tsp flaxseed oil
¼ c water, room temperature

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DIRECTIONS:
1.    Place tortillas on a large frying pan, one at a time, over medium heat for about 20 seconds on each side until they are a bit wilted.  
2.    Place all of the tortillas aside.
3.    Using the same frying pan, pour avocado oil onto it, and disperse the avocado oil at least somewhat evenly on it over medium-high heat for about a minute until the oil shimmers.
4.    Add the onion, mushrooms, ½ tsp salt and 1/8 tsp pepper onto the frying pan, then stir the ingredients until they are well combined, coming back to the pan infrequently afterwards until the onions are translucent.
5.    Add the spinach to the pan, then stir until the vegetables are well incorporated, about a few seconds. 
6.    Crack eggs and place them in eight different locations on the frying pan.
7.    Add the rest of the salt and pepper to the eggs, then add the water, and then place a lid on the pan.  Wait for about two minutes, until the egg whites are opaque, then turn off the stove.
8.    Place a quarter of the ingredients in the frying pan on an open tortilla with a teaspoon of flaxseed oil, then repeat this step until all four tortillas are stuffed.
9.    Roll the tortillas together with the ingredients inside of them.