Method

• 1.
  Whisk eggs with the wine and chives. Season with sea salt and pepper.
• 2.
  Heat the oil in a non-stick frypan over medium heat and add a dash of the egg mixture (about half an egg's worth).

• 3.
  Tip the pan to help it spread thinly, and cook for 1 minute or until lightly golden. Turn with a fork and cook briefly on the other side.
• 4.
  Remove and cool while you make the remaining omelettes, adding a little more oil to the pan if required.
• 5.
  Finely shred sundried tomatoes, reserving oil, and place in a bowl with rocket and parmesan. Toss together with 1 tablespoon of the sundried tomato oil.
• 6.
  Divide the rocket mixture between the 12 omelettes, reserving a little for garnish, and roll up.
• 7.
  Arrange the rolls on a long serving platter and scatter with the remaining rocket mixture.
• 8.
  Lightly drizzle over a little more of the reserved sundried tomato oil, then sprinkle with sea salt and freshly ground black pepper. Serve cold.