Cottage Cheese and Chive Omelette

(SERVES 1)

• 2 eggs
• 15 ml/1 tbsp water
• Salt and freshly ground black pepper
• 5 ml/1 tsp low-fat spread
• 50 g/2 oz/ ¼ cup very low-fat cottage cheese with chives
• A few chive stalks

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 and the mixture is almost set. Spoon the cottage cheese over half the omelette and allow to heat through. Fold over using a fish slice or palette Knife. Slide out on to a warmed plate and garnish with a few chive stalks.