Ομελέτα με σολομό σε κρουασάν

Heat the oil in a frying pan. Beat the eggs and season with salt and pepper. Pour the egg mixture in the pan and let it cook for a few minutes. Stir with a spatula, lifting and folding it over from the bottom of the pan. Repeat until the eggs are softly set. Add the parmesan and remove from the heat. Cut the croissant in half, spread the mayonnaise over the cut-side of each croissant bottom, and top with tomato slices. Transfer the eggs on to the croissant half, add the rocket leaves, and salmon. Place the top half of each croissant over the sandwich, and serve.