Mix the eggs with a pinch of salt and pepper and add a splash of water to the mixture.
Brush 1 tablespoon of extra-virgin olive oil over the bottom of a non-stick frying pan and place it over medium heat.
Gently pour the eggs mixture over the pan and cook for about 1 min.
Once is done, peel the omelette way from the bottom of the pan with the help of spatula. Do it gently so it doesn't break.
Transfer the omelette on a cutting board and roll into a wrap. Cut into very thin slices and set aside to cool a little.
Mix the omelette ribbons with the salad leaves and the lemon juice. Season to taste.
Arrange 4 slices of Bresaola around the plate, fill with half the cubed apple, and place the baby salad and sliced omelette on top.
Top with fresh fennel tops, extravirgin olive oil and sea salt and black pepper to taste, and serve.