Sweet omelette

217 calories per serving

EVERYONE knows that an omelette is the perfect quick meal, but a sweet omelette also makes a good speedy pudding — a little bit of eggstacy! You can use any fruit you like for the compote, or just serve the omelette with fresh fruit and creme fraiche. This makes one big omelette to share between two, but you could also make individual ones in smaller pans. Arrowroot is a bit like cornflour and is used for thickening dishes such as sauces. It’s available in supermarkets.

SERVES 2

2 large eggs 2 tsp caster sugar Low-cal olive oil spray or 2 g butter 2 dsp reduced-fat creme fraiche, to serve

QUICK FRUIT COMPOTE

150 g blueberries or pitted black cherries (canned or jarred are fine) Zest and juice of ½ lime 1 tsp arrowroot Calorie-free sweetener, to taste

FIRST make the compote. Put the blueberries or cherries in a saucepan with the lime zest and juice and add 2 tbsp of water. Cook gently until the blueberries have softened. Mix the arrowroot with a little cold water in a small bowl and stir until you have a smooth paste. Add this to the blueberry mixture and stir until the sauce has thickened, then add sweetener to taste. Keep the compote warm while you make the omelette. Turn on the grill to its highest setting to heat up. Break the eggs into a bowl and add the sugar. Using a hand-held electric whisk, beat the eggs and sugar until they are full of air and you can trail a ribbon across the surface – this should take 3-4 minutes. Spritz a non-stick frying pan with low-cal oil spray or melt the tiniest amount of butter and wipe it over the base of the pan so it is covered. Tip the egg mixture into the frying pan, using a palette knife to make sure it covers the base evenly. Cook the omelette over a medium heat for no longer than 2 minutes. To check the underside, lift up an edge. It should be just set and have a light golden brown colour. Be careful when you do this, as the omelette is delicate at this stage. Put the pan under the hot grill and cook the omelette until the top is also set and starting to brown lightly. This will take only a couple of minutes so watch the omelette to make sure you don’t overcook it. Remove the pan from the grill and gently fold the omelette in half, then cut it down the middle. Serve with the fruit compote and a little creme fraiche.