Tuna, cheese & chilli omelette

THIS omelette can be whisked together in less than 15 minutes and is bursting with flavour. Make sure you have a warm plate and everything you need to hand because you will need to work quickly. SERVES 1 Per serving: Carbs, 3.7g | Protein, 35g | Fat, 56g | Fibre, 2.8g | Calories, 664

FOR THE FILLING l 2 tbsp crème fraîche or cream cheese l 1 spring onion, finely chopped l 50g tuna l Salt and black pepper, to taste l Fresh chilli, finely chopped, to taste l 20g mature cheddar, grated l 3 cherry tomatoes, quartered

FOR THE OMELETTE l 2 large eggs l 1 tsp extra-virgin olive oil l 10g butter ground l ¼ tsp fine black salt pepper and a few twists of freshly MIX the filling ingredients together in a bowl. Taste and adjust the seasoning and chilli as required. Set aside. Use a fork to beat the eggs in a small bowl with the seasoning until well combined. Heat a non-stick frying pan over a medium heat. Add the oil and butter to the pan and swirl them around to coat the base of the pan. Turn the heat up to high and when the butter starts to foam, add the eggs. Swirl the pan around to spread the eggs. When the outer edge becomes opaque run the spatula around the rim of the pan to loosen it. Shake the pan to make sure the omelette can slide. When the bottom is almost set, add your filling to half of the omelette. Use your spatula to flip the uncovered half over to seal in the filling. Turn the heat to medium and leave the omelette to cook for two minutes on each side. Slide it onto the warmed plate and serve immediately.