6 eggs 100g (4oz) smoked salmon trimmings or smoked trout, cut into small pieces 3tbsp chives, chopped 1tbsp olive oil 110g tub light garlic cream cheese
1 Separate the eggs into 2 large clean bowls. Stir the yolks and season with salt and freshly ground black pepper.
2 Whisk the egg whites with a pinch of salt until they form soft peaks. Fold them gently but throroughly into the yolks. Add the smoked fish and 2tbsp chives in 2 stages, being extra careful not to knock out too much air. Heat the grill to moderate.
3 Heat the oil in a large non-stick frying pan. Pour in the omelette mix and spoon over the cheese. Cook over a low heat for3 to 4 minutes until it’s set around the edges.
4 Finish the omelette off for a minute or 2 under the grill until just set and golden brown. It’s important not to overcook it. Sprinkle with the remaining chives and serve immediately with crusty bread of toast.
Per serving: 469 calories, 34g fat (11g saturated), 0g carbohydrate