Heat a saute pan on medium-medium/high heat and spray with nonstick spray.

Whisk the eggs, whites and salt together until frothy.

Pour about 1/4 cup egg mix into the pan and tilt it to create a thin layer.

Gently flip when lightly browned on one side.

When both sides are done, place the egg wrap on a plate and repeat two more times with remaining eggs.

Meanwhile, toast walnuts for 2 ½ to 3 minutes taking care not to burn them.

To serve, add 2 teaspoons of fruit spread to each egg wrap, fold it up on both sides and roll as if you are making a burrito to contain the filling.

Top with the walnuts and extra fruit spread if desired.