Egg and asparagus omelette roll

Whisk 2 eggs and 1 tsp finely chopped dill in a jug. Pour into a pan lightly sprayed with oil and cook until set. Sprinkle with 1 tsp grated parmesan cheese and top with 1 bunch asparagus (steamed). Roll to enclose filling. Top with 1 small tomato (chopped) and 1 tsp finely chopped chives. Serve with 1 x 35g slice high fibre white bread (toasted) and mixed salad leaves.