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In a small skillet, heat the olive oil and sauté the chopped spinach until wilted (2–3 minutes). Remove from heat.
In a bowl, beat the eggs, season with salt and pepper, and stir in the sautéed spinach and grated cheese if using.
Pour the egg mixture into the skillet and cook gently, stirring occasionally, until just set but still soft.
Place a tortilla or egg roll wrapper on a flat surface. Fill with the cooked egg-spinach mixture. Roll tightly.
If using tortillas, you can pan-fry for a crispy edge or warm in the oven. If using egg roll wrappers, lightly fry in hot oil until golden and crisp.
Slice and serve warm.
Serving and storage tips:
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