Crack the eggs into a mixing bowl. Add salt and black pepper, then whisk until smooth and fully combined.
Place a non-stick pan on medium heat and add olive oil or butter. Let it heat evenly.
Pour the whisked eggs into the pan. Tilt the pan gently to spread the eggs into a thin, even layer.
Cook for 1 to 2 minutes until the surface is set and the edges start lifting easily.
Using a spatula, gently flip the egg wrap and cook for another 30 to 60 seconds.
Add spinach, cheese, and any optional fillings like chicken, peppers, or avocado.
Fold the egg wrap in half or roll it like a tortilla. Serve immediately while warm.
