I love a good omelette. Not only is it a great way to use up left overs but its also a really quick and easy lunch to put together, especially if you are trying to avoid bread! Omelettes are so versatile, you can add virtually anything you can think of, but this combination is one of my favourites. It’s nice and low in points but has so much flavour that it feels like a real treat!

Ingredients

Serves 1 = 9sp
¼ red onion, sliced
¼ red pepper, diced finely
27g chorizo, diced
2 x medium eggs, whisked together with a touch of smoked paprika, salt and pepper
Handful of spinach, shredded
20g reduced fat mature cheddar, grated

Method
Take a small non stick frying pan, spray with 1kal and pop over a medium heat. Add your onion and red pepper and fry for 3-4 minutes until the onions are nice and soft (add a little water if the onions start to stick). Next pop in your chorizo and fry for another minute or two until the oils start to release. Then (making sure the heat is not too high!), spray the pan and veg with 1kal again and pour the egg mixture over the veg. Tip the pan so that the egg distributes itself evenly over the base of the pan. Allow to cook quite slowly (about 3-4 minutes). Once the bottom is firm pop the spinach on top and allow the heat to begin to wilt it. Then pop your cheese over the omelette.

At this point you can either keep cooking the omelette until the top is firm or you can do what I do and fold one half of the omelette over the other (the heat from one half will cook all the top).

Serve with a light salad and a drizzle of balsamic vinegar.

Enjoy!