This is a great idea to add a healthy (gluten free) option for lunch or a light fresh dinner. 

Serves 1-2

2 large (preferably organic) eggs

Pinch salt, and cracked pepper

a few tablespoons of chopped chives

a dollop of pesto, scattering of olives or a fresh chopped tomatoes (when in season)

feta cheese, parmesan or your favourite variety

a small handful of mixed salad greens, herbs etc

Method

Use a fork to beat the eggs and salt in a small bowl. Beat well, until the eggs are well combined but not frothy.

In your largest non-stick fry pan over medium heat and pour the egg mixture and give it a good swirl so that they spread out thinly across the entire pan. Sprinkle the eggs with some of the chives and let them set, this happens quickly depending on the heat of your pan - 15 seconds to one minute. Run a spatula underneath the omelet and slide it out of the pan (flat) onto a chopping board.

Spread the pesto across the surface of the omelet, and then sprinkle with the cheese and salad greens. Starting with one end, roll the omelet away from you (as if you are rolling a wrap) Cut in half on a deep diagonal. Season with a bit more salt if needed and a grind or two of pepper.

*Fillings are completely up to you, I have even put cook prawns, ham or grated carrot and sprouts.