Spinach Omelette

40 g/1 oz polyunsaturated margarine
225 g/8 oz spinach, finely chopped
1 tablespoon plain low-fat yogurt
grated innineg
salt
freshly ground black pepper
4 eggs

Melt 23 g/I oz of the margarine in a pan. Add the spinach and cook over a gentle heat for 4 to 5 minutes, stirring occasionally. Remove from the heat and stir in the yogurt. Season with nutmeg, salt and pepper to taste and keep hot.

Beat the eggs in a bowl, with salt and pepper to taste. Melt the remaining margarine in a 25cm/lOinch omelette pan. When the margarine is foaming, pour in the eggs. When the omelette begins to set, lift the cooked edge to allow the onset egg to run on to the pan.

Place the filling in the centre of the omelette, cook for 1 minute then fold in half. Slide on to a warmed plate and serve immediately.

SERVES 2