Fluffy Omelette Wrap

This is about as simple as cooked food gets - a plain omelette, cooked with a little salt, inside a plain bread wrap.

The omelette was made with two small eggs, white pepper, a dash of turmeric, with about a dessert spoonful and a half of water added, which is more than I usually add. They take a little longer to cook that way, but they are usually fluffier and more pliable - ideal for wrapping.

Cooked in an open omelette pan on both sides - about three to four minutes on each side at a low to medium heat. Cooked in sunflower or olive oil, according to taste.

The wrap was drizzled with some tomato ketchup before the omelette was added. Fold in the sides, and roll slowly and carefully, making sure the ends are properly tucked in. Cut in two at an angle of around 20 degrees. Voila!

The omelette can be laced with dried or chopped herbs, according to your choice - coriander, basil, oregano, etc. Other condiments can be used to flavour the wrap of course - experiment!