Beat the eggs together with the ricotta, parmesan and pepper.
Heat a small omelette pan with a little bit of olive oil to coat the bottom and add half the mixture to the pan.
Tilt the pan top cover the egg mixture and allow to cook for about 3 - 4 minutes until the omelette has set but is still moist on the surface
Transfer the omelette to a plate and spread ½ teaspoon of horseradish over the top.
Sprinkle ½ cup of rocket leaves over one half, and the smoked salmon over the top of the rocket
Fold in half and serve.
Repeat the process for the second omelette.
Serve with wholegrain bread.