Step 1 Crack the two large eggs into a small mixing bowl. Add a modest pinch of salt and several grinds of black pepper. Using a fork or a small whisk, beat the eggs thoroughly until the yolks and whites are completely combined and the mixture looks uniform and slightly frothy. Proper whisking incorporates a little air, which helps the eggs stay light and fluffy once cooked. Set the bowl aside while you prepare the pan. This brief resting period also allows the salt to begin dissolving into the eggs.

Step 2 Place a nonstick skillet or well-seasoned cast-iron pan over medium heat. Add the teaspoon of butter or olive oil and let it melt and coat the surface evenly. When the fat is hot but not smoking, pour in the beaten eggs. Let them sit undisturbed for about ten to fifteen seconds so the bottom begins to set, then use a spatula to gently push the cooked edges toward the center while tilting the pan so the uncooked egg flows underneath. Continue this gentle folding and stirring motion until the eggs are just set but still look slightly moist and soft. Overcooking will make them dry and rubbery, so remove the pan from the heat the moment they reach a creamy scramble stage. Transfer the eggs to a plate if needed so they do not continue cooking in residual heat.

Step 3 Using the same skillet (no need to wash it), place the flour tortilla in the pan over medium or medium-low heat. Warm it for fifteen to twenty seconds on the first side, then flip and warm the second side for the same amount of time. The goal is to make the tortilla soft, pliable, and lightly warmed so it will fold without cracking and will accept the fillings more readily. Do not let it brown heavily at this stage; the final toasting comes later. Once warmed, transfer the tortilla to a clean work surface or large plate.

Step 4 Spread the tablespoon of mayonnaise evenly across the center of the tortilla, leaving a border of about one and a half to two inches around the edges. This layer helps seal in moisture and adds a subtle creamy flavor. Next, arrange the scrambled eggs in a horizontal line across the middle of the tortilla. Lay the two slices of ham on top of or slightly overlapping the eggs. Sprinkle the shredded cheddar cheese evenly over the eggs and ham so it will melt into the warm components. Add the tomato slices in a single layer, then scatter the diced bell pepper and sliced black olives across the filling. Finally, place the lettuce leaves on top. Season the entire filling lightly with an extra pinch of salt and pepper if desired, keeping in mind that the ham and cheese already contribute saltiness.

Step 5 Fold the left and right sides of the tortilla inward over the filling, then tightly roll the wrap from the bottom upward, tucking the filling in as you go to create a compact cylinder. The mayonnaise and melted cheese will help hold everything together. Return the wrap to the skillet, seam-side down. Toast over medium heat for one to two minutes until the underside is golden and lightly crisp. Carefully flip the wrap and toast the other side for another one to two minutes. The cheese inside should be fully melted and the exterior should show attractive golden spots. If the tortilla browns too quickly, lower the heat slightly. Once both sides are toasted to your liking, transfer the wrap to a cutting board, let it rest for thirty seconds, then slice it cleanly in half on a slight diagonal. Serve immediately while the cheese is still stretchy and the interior is hot.