Crack the eggs into a mixing bowl with a pinch of salt and pepper and beat them well with a whisk or fork.
Mix the cream cheese with chopped chives.
Slice the smoked salmon, peel and slice the avocado.
Pour the eggs evenly in a hot pan greased with ghee.
Cook over a medium-low heat.
Don't rush it and don't try to cook it fast or the omelet will end up being too crispy and dry.
Use a spatula to bring in the egg from the sides towards to centre for the first 30 seconds.
Cook for another minute or two.
Note: Make sure you don't cook the omelet for too long.
The desired texture should be soft, fluffy and not too juicy.
Slide the omelet onto a plate and spoon the cheese spread all over.
Add the salmon, avocado, chopped spring onion and fold into a wrap.
Enjoy!