Optional add-ins: thinly sliced tomato, sliced bell peppers, sliced onions
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 one to two minutes. Remove from heat.
Add desired toppings, starting with shredded cheese.
Gently roll up the egg wrap, and slice in half for easier eating.
To lower carb count, omit the cornstarch/water mixture. This may, however, result in easier tearing of the egg wrap.