Whisk two eggs at a time with some salt and pepper. We’re making two wraps so everyone has their own eggs.
Mix the chopped spinach in and meanwhile heat up a non-stick frying pan with some olive oil on the stove. Bake your omelet in the pan.
Once the omelet is nicely baked on both sides, remove it from the pan. Let them cool down for a few minutes and then add 2 slices of smoked salmon each. Cover the salmon with cottage cheese and sprinkle the chives and pine nuts on top.
Tip: You can slice the wrap in smaller pieces and serve them as an appetizer on a pick.