Warm 1 tbsp olive oil in a medium skillet over medium heat until shimmering, about 1 minute.

Add diced peppers and onions, cooking until soft and translucent, about 3–4 minutes. Stir spinach in last 30 seconds.

In a bowl, lightly beat eggs with salt and pepper until blended and slightly frothy.

Pour eggs over sautéed veggies in the skillet, stirring gently until set but moist, about 2–3 minutes.

Lay a tortilla flat, spread the egg-veggie mixture evenly across the center, then sprinkle shredded cheese on top.

Heat skillet over medium, place wrap seam-side down, cooking 1–2 minutes per side until golden brown and cheese melts.

Transfer wrap to a plate, slice in half, and serve immediately.