In a small bowl, whisk together the cornstarch and water. Add the two eggs and whisk again until combined.

Heat a large skillet over low-to-medium heat. Add butter and allow it to completely melt and coat the entire bottom of the pan.

Pour in the egg mixture and lift the pan - tilting to each side so the egg completely covers the bottom of the pan in a thin layer. Allow it to cook for just a couple of minutes. Sprinkle on desired amount of salt and pepper.

Using a large wide spatula, gently lift the outer edges of the egg and then flip it over to cook the remaining side for 1-2 minutes. Remove from heat.

Add desired toppings, starting with shredded cheese.

Gently roll up the egg wrap and slice in half for easier eating.