Serves: 2
Fibre 0 g,protein 11 g, fat 26 g
Calories/serving – 290
WW points per serving 6
* 2 tablespoons butter
* 4 eggs
* 1 tablespoon duble cream
* 1/2 teaspoon salt
* freshly ground black pepper to taste

1. Melt the butter in a non-stick frying pan or omlette pan. Tilt the pan so in is well covered with the butter.
2. Beat the eggs with the cream, sald and pepper. Pour into the pan and tilt to spread the eggs to the edges of the pan.
3. Cook over a low heat until the eggs begin to set, then loosen the eggs from the side of the pan with a spatula. Tilt the pan again to allow the uncooked eggs to run to the sides and cook until set. When cooked, carefully fold the outer edges of the omelette into the center to resemble a flat cone. Slide the omelette out of the pan and serve.

Serves: 4

Fibre 0g, protein 17g, fat 34g
Calories/serving : 400
WW points per serving 8

* 9 rashers streaky bacon
* 40 g onion chopped
* 2 Basic Omlette recipe

1. Cut the bacon into small pices and fry in a small non-stick frying pan or omelette pan until crisp. Add the onion and saute until translucent. Pour off the fat. Set aside.
2. Follow the Basic Omelette instructions, using half the egg mixture. When cooked, place half the bacon and onion in the center of the omelette befor folding over. Fold over and cook for 1 minute more, then move to a serving plate and cover to keep warm. Make the second omelette in the same way , then serve.

Tips:
You can use spring onion finley chopped for a better taste.

Serves: 2
Protein 12.1g, fat 28.9g
Calories/serving 317
WW points per serving 6

* 4 eggs
* 1 tablespoon finley chopped dill
* 1 tablespoon chopped chives
* 2 tablespoons mascarpone cheese
* 30g butter
* salt to taste

1. Combine all the ingredients together and beat until smooth and thoroughly combined.
2. Cook over a low heat until the eggs begin to set, then loosen the eggs from the sides of the pan with a spatula. Till the pan again to allow the uncooked eggs to run to the sides and cook until set.
When cooked, carefully fold the outer edges of the omelette out of the pan and serve.

Serves:4
Fibre 1.5g, protein 11g, fat 23.5g
Calories/serving: 282
WWpoints per serving: 6

• 2 tablespoons olive oil
• 6 shiitake mushrooms, thinly sliced
• 4 spring onions, thinly sliced
• 12 sugar snap peas, trimmed and blanched
• 2 slices sun-dried tomatoes, diced
• 6 eggs
• 2 tablespoons double cream
• 1 tablespoon finely chopped dill (on teaspoon dried)
• 3og/1oz herbed goat’s cheese
• 30g/1oz unsalted butter salt and freshly ground black
• pepper to taste

1. Heat the oil in a non-stick frying pan or omelette pan over a medium heat. Saute the mushrooms and spring onions for 2 minutes. Add the sugar snap peas and sun-dried tomatoes and cook for another 3 minutes (the peas will remain crunchy).
2. Whisk the eggs with the cream and dill; pour carefully over the vegetables and cook until nearly set. Dot the centre of the omelette with the goat’s cheese and butter, then fold over the sides. Season with salt and pepper.

Serves: 4
Fibre 0.6g, protein 15g, fat 18g
Calories/serving: 243
WW points per serving: 5

• 3og/1oz butter
• 6 shiitake mushrooms, thinly sliced
• 2 tablespoons chopped spring onion
• 11og/4oz white crabmeat
• 1 tablespoon sherry
• 6 eggs
• 45ml/1 1/2floz double cream

Melt the butter in a non-stick frying pan or omelette pan. Add the mushrooms and onion and saute until light brown. Stir in the crabmeat and simmer for 3 minutes. Add the sherry and simmer for i minute more. Remove half of the crab mixture from the pan.
Beat the eggs and cream together, then pour carefully over the crab mixture in the pan. Cook until set, fold in half, then place the reserved crab mixture over the top of the omelette.

Serves: 2
Fibre o.3g, protein 2, fat 56.5g
Calories/serving : 615
WW points per serving: 12

• 30g/1oz unsalted butter
• 2 tablespoons finely chopped onion
• 4 eggs
• 2 tablespoons double cream
• 12og/ 4 1/2oz soft cheese, mashed or chopped
• 6og/ 2 1/2oz firm cheese, grated
• 1 tablespoon chopped parsley, to garnish

1. Heat the butter in a non-stick frying pan over a medium heat. Add the onion and cook until transparent.
2. Beat the eggs together with the cream and soft cheese. Cook following the Basic Omelette instructions until the eggs set.
3. Sprinkle the grated hard cheese over the eggs and cook for i minute. Slice the omelette in two and fold each semicircle in half. Flip over to melt the cheese and brown both sides. Serve hot and crisp. Garnish with parsley, if desired.

Serves: 2
Fibre o.3g, protein 14g, fat 54.8g
Calories/serving: 550
WW points per serving: 10

• 8 raw prawns, shelled
• 4 tablespoons garlic oil
• 4 eggs
• 6og/ 2 1/2oz herbed goat’s cheese, crumbled
• 30g/1oz unsalted butter
• 4 sun-dried tomato halves softened in olive oil, finely chopped

1. Butterfly the prawns by cutting three-quarters of the way through each prawn along the back vein. Remove the vein. Open the prawn to resemble a butterfly.
2. Heat the garlic oil in a non-stick frying pan or omelette pan and sear the prawns in the hot oil, which should take about 2 minutes on each side. Remove the prawns from the pan and drain on kitchen paper.
3. Beat the eggs together with the goat’s cheese.
Wipe the oil from the pan and add the butter to the pan, then add the beaten egg mixture and cook following the Basic Omelette instructions .
When the eggs are set, add the prawns and sun-dried tomatoes and fold over before serving.