Serves 1

Ingredients

  • 2 eggs
  • 3 large basil leaves, chopped
  • 3 mint leaves, chopped
  • 1 sprig flat leaf parsley, chopped
  • 1 tbsp grated low fat tasty cheese
  • 1 tsp chopped chives
  • Olive oil spray
  • Natural low fat yoghurt
  • Salmon Roe
  • 2 tblsp light milk

Method

Lightly beat the eggs season with pepper and add 2 tbsp of light milk. Mix the herbs together and stir into the eggs. Lightly spray a shallow fry pan with olive oil and pour the egg mixture into it. Cook the omelette on a medium heat making sure it doesn’t stick. Once the omelet is cooked through sprinkle the cheese on top and flip the omelette over to fold in half. Gently slide the omelette onto a warm serving plate. Serve with a generous dollop of creme fraiche and salmon roe.

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