Prepare the skillet by preheating a non-stick skillet over medium heat for about 3 minutes. Add a splash of olive oil.

In a medium bowl, crack the eggs and whisk them together for about 30 seconds. Season with salt and pepper.

Pour the whisked eggs into the skillet and cook for 3-4 minutes, gently stirring to scramble until fluffy.

Lay a tortilla flat, spread 2 tablespoons of pesto across the center.

Sprinkle a generous amount of shredded mozzarella cheese over the pesto.

Distribute scrambled eggs on top of the cheese. Add optional ingredients like tomatoes or spinach.

Fold in the sides of the tortilla and roll it tightly from the bottom upwards.

Toast the wraps seam-side down in the skillet for about 2-3 minutes on each side until golden brown.

Slice the wraps in half and serve warm immediately.