In a small bowl, beat the eggs with salt, pepper, and cumin.
Heat a 10-inch skillet over medium and add oil. Add the onion, mushroom, chiles, and cheddar evenly to the skillet. Pour the egg mixture over the vegetable mixture and immediately place the tortilla on top. Cook for 2 minutes or just until the egg is set. Flip the eggs and tortilla over so that the tortilla side is down and cook for 2 more minutes. Remove from pan to a plate and carefully roll up. Enjoy this portable breakfast with a side of fruit.
Nutrition per serving: 400 calories; 25g total fat (6g saturated); 560mg sodium; 25g carbohydrates; 1g dietary fiber; 2g sugar (0g added sugar); 19g protein