Cottage Cheese and pepper Omelette

(SERVES 1)

• 2 eggs
• 15 ml/1 tbsp water
• Salt and freshly ground black pepper
• 5 ml/1 tsp low-fat cottage cheese with chives
• ½ small red (bell) pepper, finely chopped
• Chopped parsley

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 egg is golden underneath and almost set. Mix the cheese with early all the pepper, reserving a little for garnish. Spread over half the omelette and heat through for a few minutes. fold the omelette over the filling using a fish slice or palette knife. Slide out on to a warmed plate. Scatter the remaining red pepper over with the parsley and serve.