In a large mixing bowl combine your whole eggs, egg whites, salt, and sesame oil.

Whisk together until the mixture is slightly foamy. About :30 to 1 minutes of whisking should bring the desired consistency.

Use a non-stick pan or a pan prepared with cooking spray. I used a square 9 ½ non stick pan because I feel a square egg wraps easier. Allow the pan to reach medium heat. Pour half of the egg mixture into the skillet, cover and reduce the heat to medium-low.

Once the wrap is cooked through and there is no raw egg left in the center, remove from the pan and cool on a paper towel or plate. Prepare the second wrap in the same way, cooking medium-low and slow.

Place spinach in the skillet used for the eggs on low heat to gently wilt the leaves. If you prefer soft leaves, leave them in the pan for about a minute.

Portion out the feta, sun-dried tomatoes, basil, and oil (if using) and prepare to fill your wraps.

Begin with a layer of wilted spinach, followed with the feta, basil, and drizzle of oil.

Roll from one end to the other. Wrap in parchment to make eating on-the-go easier!