Method
Step 1. Whisk the eggs and a tablespoon of cream in a bowl with the chives, black pepper, and parmesan.
Step 2. Coat a wide frying pan with one teaspoon of olive oil over a medium heat. Pour in the egg mix, and tilt pan to create a very thin omelette. Cover with a lid and allow to cook through. This should only take 2-3 minutes.
Step 3. Carefully lift the omelette from the pan with a spatula and transfer to a plate. Leave to rest while preparing the filling.
Step 4. Increase heat to high, add a second teaspoon of olive oil to the frying pan, and cook bacon for 1-2 minutes on each side, or until cooked to your liking. Set aside.
Step 5. Mix the cherry tomatoes (approx. four large), red onion (approx. ¼ small onion), coriander, lime juice and salt in a bowl to create a chunky and simple salsa.
Step 6. Arrange the cup of shredded spinach, avocado (approx. ¼ large fruit), salsa, black beans (approx. 1 tablespoon) and bacon on the omelette, then carefully wrap