In a small bowl, beat together egg whites, almond milk, sea salt, and black pepper until combined.
Heat a pan with olive oil over medium high heat, and pour egg mixture into pan. Gently tilt or swirl pan to ensure that liquid egg covers the entire bottom of the pan. Continue to cook until egg is cooked and no longer liquid. Flip to cook other side.
Slide the cooked egg directly on top of the tortilla.