Preheat your oven to 400 F. Grease a baking dish with cooking spray.
Whisk 7 eggs in a large bowl with milk of your choice and set aside.
OPTIONAL: If adding any meat or leftover veggies that must be cooked, give them a quick saute at this point.
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.
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.
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.
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.