Power omelette

SERVES 2 PREP 10 mins COOK 25 mins EASY

olive oil, for frying and drizzling 2 back bacon rashers, chopped 100g chorizo, chopped

1 red pepper, deseeded and sliced 1 red onion, sliced

6 eggs, lightly beaten

1 avocado pinch of chilli flakes, or to taste 100g cottage cheese, to serve

1 Heat a little olive oil in a large non-stick frying pan over a medium heat and cook the bacon and chorizo for a few minutes until caramelised. Add the pepper and onion, and cook for about 3-5 mins more until soft.

2 Season the eggs, then tip into the pan and reduce the heat to low. Cook, moving the outer edge of the eggs towards the centre with a wooden spoon or spatula to combine all the ingredients, for about 15 mins until the omelette is set with a slight wobble in the middle.

3 Meanwhile, halve and stone the avocado then scoop the flesh into a bowl. Season and sprinkle with a pinch of chilli flakes or to taste. Mash and drizzle with olive oil. 4 When the omelette is ready, turn off the heat and leave for a few minutes until fully set. Cut into wedges and serve with the avocado and a dollop of cottage cheese.

GOOD TO KNOW folate • fibre • vit c • 2 of 5-a-day PER SERVING 657 kcals • fat 49g • saturates 14g • carbs 11g • sugars 8g • fibre 6g • protein 39g • salt 3.1g