Bacon, spinach and cheddar cheese omelet

• 2 strips bacon
• 1 egg
• 2 egg whites
• 2 teaspoons water
• Olive oil spray
• 1 small handful spinach
• 2 tablespoons grated low-fat Cheddar cheese or low-fat mozzarella
• Sea salt
• Cracked pepper

Trim any visible fat from bacon and chop into ¾ inch squares. Whisk egg, egg whites and water. Heat a Heat a small non-stick frying pan (8 inch) over medium heat (or heat omelette maker) and when hot, spray with olive oil. Add bacon and cook for 1 minute. Add egg mixture, spreading it evenly over base of pan. Cook for 1-2 minutes or until little liquid is left. Place spinach on one half of the omelette and sprinkle with cheese. Use a spatula to fold omelette in half so that spinach is covered.

To serve, slide onto a plate an season with salt and pepper.

Note: If fresh spinach is unavailable, use 1/3 cup frozen spinach, thawed.