Dill and Cheddar Omelette

Separate the eggs. Whisk the whites on their own until they resemble fluffy clouds. Whip the yolks lightly. Fold these gently into the yolks. Alternatively for a quicker, less fluffy option, crack the eggs into a bowl and whisk them together with the milk, chopped dill, and salt and pepper to taste.

Wilt the spinach by adding 4 tbsp water and the oil or butter to a pan, pop in the handfuls of spinach ( I like to trim off the stalks first and tear any big leaves into smaller pieces. ). Allow the heat to gently wilt the spinach.

Now pour the egg mixture into the pan on top of the spinach and let it cook for 1-2 minutes.

Sprinkle the grated low fat cheddar cheese over one half of the omelette.

Using a spatula, gently fold the other half of the omelette over the cheese to cover it.

Let the omelette cook for another 1-2 minutes or until the cheese is melted and the eggs are fully cooked.

Carefully slide the omelette out of the skillet and onto a plate.

Garnish with additional chopped dill if desired, and serve hot.