Mix eggs with seasonings, water or milk, heat a skillet with a bit of bacon grease, butter, or coconut oil and scramble just until cooked (3-4 minutes).

Lay out the tortillas and divide the eggs evenly among them, placing them in a line, but leaving the edges free to be able to fold (as pictured).

Top each layer of eggs with even amounts of cheese (1 tablespoon for each wrap), tomato chutney or tomatoes (1 tablespoon each), and spinach (about 1/4 cup each) - I learned that ending with the spinach makes it easier to fold. Layer in the bacon or prosciutto, if using.

Roll up burrito-style, being sure to fold in both ends.

Cook for 1 minute on a panini maker OR wipe out the skillet you cooked the eggs in and cook the wraps in a bit of oil until brown and crisp, pressing down with a spatula and turning once.

Serve right away or let cool and wrap each in a piece of wax paper, then place in a freezer baggie or container to freeze and eat as needed.

Microwave: Remove a wrap from baggie and place, still wrapped in wax paper, in a microwave. Cook on high for 1 minute. Unwrap and eat as is.

Optional to crisp up in toaster oven: Remove waxed paper and place microwaved wrap in a toaster oven and toast for another minute to crisp up before eating.

If eating on-the-go, you'll want to hold it in a napkin - even with draining the chutney, there's still a little juice that may come out when eating.