Cut the sorrel in small pieces and the cherry tomatoes in half.
Add the eggs to the bowl, and add the sorrel, salt & pepper. Use a fork to mix everything.
Baking
Place the non-stick baking pan on the heat, and add a few tablespoons of olive oil. Then you can add the egg mixture.
Stir the egg mixture around until it starts to thicken. Bake the omelet on a medium-low heat, until the bottom is completely cooked and the top is still a little wet. Not too liquid though.
Place the wrap on the omelet and turn the omelet. Do you like a soft wrap? Then your omelet is ready. However do you prefer a crispy wrap? In that case, you can bake the wrap until crisp.
In the meanwhile, you can bake the sea bacon in some olive oil for about 30 seconds.
Serving
Serve the wrap with tomatoes, sea bacon and extra herbs/spinach. Enjoy!