Omelette with bacon & potato filling

2 large eggs
Salt and ground black pepper
Fry Light, for spraying
28g/1oz lean bacon cubes, grilled or dry fried
57g/2oz diced boiled new potatoes
1 tbsp fat free natural fromage frais
1 tsp balsamic vinegar
snipped chives (optional)

1. Break the eggs into a bowl, add some salt and pepper, the balsamic vinegar and a teaspoon of cold water. Beat gently with a fork to combine the whites and yolks. Do not over-beat of you will not end up with a fluffy light omelette.

2. Mix the bacon cubes with the diced potatoes, chives and fromage frais.

3. Put the pan over a medium heat and spray the base and sides lightly with Fry Light. When the pan is really hot, pour in the eggs, tilting the pan to spread the omelette mixture evenly over the base.

4. Quickly stir in the eggs with a fork and, as they start to set, gently lift the edges of the omelette so that any liquid can flow underneath. When the underside of the omelette is set and golden and there is virtually no liquid egg left, add the bacon and potato filling, fold the omelette over and slide it out of the pan to a warm plate.

Tip: This is a great way of using up leftover bacon bits or boiled potato

Variation: You could also fill the omelette with asparagus and bacon. Simply steam 2 or 3 thin asparagus spears until just tender. Discard the woody ends and cut the asparagus stalks into small pieces. Add to the omelette with a crumbled crisply grilled lean bacon rasher and a finely chopped spring onion. Fold and serve