Work Week Lunch

1 Preheat your oven to 400 F. Grease a baking dish with cooking spray. 
2 Whisk 7 eggs in a large bowl with milk of your choice and set aside. 
3 OPTIONAL: If adding any meat or leftover veggies that must be cooked, give them a quick saute at this point. 
4 Pour the whisked eggs in the baking dish. Add salt and pepper and stir. Add the chopped red and green bell peppers and cheese, then stir. Bake uncovered for 30-35 minutes, until the top of the frittata is golden in color and firm to the touch. If it's still a little soft in the middle, cook for an additional 5 mins.
5 Let the eggs cool for 20 minutes (it's normal if they deflate a little!) and slice the frittata into pieces. Note that the size of the pieces is completely up to you! This meal is freezer friendly and extras can be frozen. 
6 Wrap each slice in a tortilla "envelope" style. Fold two opposite sides in, then fold the two other sides over. Place fold side down on a plate and repeat until all the frittata slices are wrapped.
7 Preheat a skillet for 2-3 minutes over medium heat. Then add cooking spray and one of the brunchwraps fold-side down. Let it cook for 3-4 minutes over medium-low heat, until it's golden in color and firm. Flip and cook on the other side for 3-4 minutes. Repeat until all the brunchwraps are sealed up! Let them cool before storing in an airtight container in the fridge.