Beat together the eggs and mix in salt and pepper to taste. Heat the oil in a large pan, pour in half of the egg mixture (this makes 2) and sprinkle over 40g shredded mozzarella. Cook the omlette on the underside, pushing the edges in then place a tortilla wrap on top to stick on. Turn the omlette onto the opposite side and cook for 1 minute. Remove from the pan and repeat the process with the remaining ingredients. When ready, serve the breakfast omlettes onto 2 large plates and top with sliced tomatoes, avocado and smoked ham. Finish off with basil leaves, extra mozzarella and dollops of sour cream. Serve immediately.