If using whole eggs, crack open and place in blender. Blend for 30 seconds and let sit on counter for 10 minutes to reduce air bubbles.
If using liquid egg from carton, you are good to go!
Bring 8-inch skillet to medium-high heat. Spray with cooking spray.
Pour 2 tablespoons of egg into center of skillet, carefully tip pan to spread along bottom without getting up on the sides.
Lightly season with salt. And, if you'd like to add finely chopped herbs, red pepper or whatever, this is the time. These things are optional.
Cook over medium high heat for 45 to 60 seconds or until mostly set. Remove from heat and let "self cook" for another minute in the pan. Do not try to flip.
Use a soft spatula with thin edge to loose egg wrap from pan. Slide out onto plate.
Repeat steps with remaining egg.
Eat right away with desired toppings, or store in fridge for up to 3 or 4 days.
To meal prep for freezer, layer each wrap between a piece of wax paper to prevent freezing together in a clump. Store in an air tight container in the freezer for up to 3 months.