Heat a skillet (I used 8 inches) over medium heat. Add the bacon and cook for 5 to 7 minutes on each side or until crispy. Remove and set aside.
Meanwhile, in a mixing bowl, whisk the eggs and salt together until well combined.
Heat a small non-stick pan over medium heat. Add enough oil to the pan to coat it evenly.
Add a 1/4 cup of the egg to the oiled pan and tilt the pan in a circular motion to distribute the egg evenly. Cook for 60 to 90 seconds or until set and the egg releases easily from the pan. Flip the egg and sprinkle 1/4 of the shredded cheese onto the top side of the egg and continue cooking for 60 to 90 seconds until the cheese begins to melt. Remove and repeat with the remaining egg and cheese.
To serve, layer the spinach leaves, avocado, tomato slices, and cooked bacon on top of the melted cheese and roll or fold them altogether. Enjoy!
Notes
Leftovers: Refrigerate the egg wraps in an airtight container for up to three days or freeze for up to one month. Assemble wraps just before serving.
More flavor: Add garlic powder or dried herbs to the eggs.
