In a small bowl, scramble 1 egg and 1 egg white and season with salt and pepper

Heat the oil in a small frying pan on medium-high heat

Cover the base of the frying pan with the egg, turn heat to low and cook until the egg is set and slightly browned on the bottom

Flip the omelet over to brown the other side; then remove from the heat

For each wrap, use 50g of the smoked salmon, half a handful of spinach leaves and the tomato slices; serve with the tomato wedges