Avocado and tomato omelette

283 CALS PER SERVING

SERVES 1

Whisk together 1 whole egg and 1 egg white, a pinch of chilli flakes and a small bunch of finely chopped chives and season. Heat 1 tsp olive oil in a non-stick frying pan, then pour in the eggs. After 1 minute draw the edges inwards and swirl the pan to redistribute the uncooked egg.

Repeat until the omelette is just set and is still soft in the middle. Scatter 2 roughly chopped tomatoes on top and cook for a further minute.

Add ¼ small avocado, sliced, to one side of the omelette then fold it in half and slide it on to a serving plate. Sprinkle over a few chopped chives to serve.