RUSTIC SPINACH AND PEPPER OMELETTE - Even if you don’t live in the country you shouldn’t have any p

Serves: 1 - Preparation time: 2 mins - Cooking time: 8 mins

Ingredients

Dash olive oil

2 spring onions

1 green chilli

1 red pepper

2 eggs

Salt and pepper

Handful pre-grated cheddar

2 handfuls baby spinach

Method

- Heat the oil in a pan. Roughly chop the spring onions, green chilli and red pepper and fry for three minutes, then transfer to a bowl.

- Add a little more oil to the pan. Mix the eggs together briefly (you still want to see yolk, you’re not making scrambled eggs here) with a little salt and pepper.

- Once the oil starts to smoke a little fry the eggs without stirring for a minute then add the vegetables, cheese and a handful of spinach. Fry for another three to four minutes until the eggs are set. If necessary tip the pan slightly so uncooked egg runs to the edges where it will cook more quickly.

- Sprinkle with spinach and a little salt if desired, then serve without folding.

288 calories (Per serving) - 34g protein - 13g carbohydrates - 11g fat (5g saturated)

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