Instructions
1. Lightly beat the eggs in a large measuring jug. Spray a non-stick frying pan with low-calorie cooking spray and place it over a medium heat. Pour the eggs into the pan and tilt it around to cover the base. Cook for 1½ minutes on each side or until the edges turn golden, then loosen with a palette knife and slide it onto greaseproof paper.
2. Lay your omelette out on a cutting board. Use a knife to make a cut from the middle of the omelette down to the edge.
3. Imagine the omelette being divided up into four quadrants. Spoon your chosen fillings onto each quadrant.
4. To fold the wrap up, start from the bottom-left quarter and fold this up over the top-left quarter. Now fold it over to the top right, and then fold it down to the bottom right.
