Cheese Omelette

(SERVES 1)

• 2 eggs
• 15 ml/1 tbsp water
• Salt and freshly ground black pepper
• 5 ml/1 tsp low-fat spread
• 25 g/1 oz/ ¼ cup low-fat Cheddar cheese, grated
• A parsley sprig

Beat the eggs with the water and a little salt and pepper. Melt the low-fat spread in a small omelette pan. Add the egg mixture and cook, lifting and stirring gently, until the base is golden. Sprinkle the cheese over half the omelette and continue cooking until the mixture is just set. Fold the omelette over the cheese using a fish slice or palette knife. Slide out on to a warmed plate and garnish with parsley.