Heat approximate 6-inch skillet over medium high heat, coat with cooking spray.
Pour in approximately 2 tablespoons of egg into hot skillet and swirl quickly to cover entire bottom of pan. Let cook on one side ONLY for approximately 45 seconds until set.
Remove pan from heat and let sit for another 45 seconds. Then, gently use soft spatula to loosen sides and release from skillet.
Repeat process with remaining batter. Should make a total of 6 egg wraps.
After making egg wraps, spray down larger skillet with cooking spray and add spinach and stir until semi wilted (adding up to 2 teaspoons water, if needed) and then add lit to trap in steam and remove from heat. Let sit for one minute, until more wilted, and then mix in 2 tablespoons pesto.
Divide filling among the 6 egg wraps and roll up, pulling seam side down on plate. Top with ranch dressing and chopped tomatoes.