Prepare the filling

• Beat the eggs in a bowl with salt and black pepper.
• Halve the cherry tomatoes and wash the spinach.

Cook the eggs

• Heat the olive oil in a frying pan over medium heat.
• Add the spinach and cherry tomatoes and cook until the spinach wilts.
• Pour in the beaten eggs and scramble gently until just set.

Assemble the wraps

• Sprinkle the grated cheddar over the eggs and let it melt.
• Warm the tortilla wraps briefly in the pan.
• Spoon the filling onto the wraps and roll them up tightly.