Spinach Omelette Wrap

 A simple and delicious dish, which can be prepared very quickly. A two egg omelette, with with diced spinach, oregano, and a pinch of salt.

Dice a handful of fresh spinach with a sharp knife. Heat the omelette pan with some sunflower oil to a high heat. Put one half of the spinach into the oil. Allow to sizzle for a minute, and then add the two beaten eggs and the pinch of salt.

Turn the heat down to middling, and cook for two minutes. Add the rest of the spinach to the still fluid top of the omelette, and pat down into the egg. Flip the omelette. Cook for another two minutes at a low heat. While you are waiting, smear half a dessert spoonful of mayonnaise on the inside surface of the bread wrap. Alternatives to the mayonnaise are Thai red chilli sauce, or some harissa paste.

Add the omelette to the wrap. fold in the sides before rolling the wrap to produce two sealed ends. Cut the wrap into two with a diagonal cut with a sharp knife. Serve hot!