Ingredients

600g chard or mature spinach

Low-calorie cooking spray

1 large leek, thinly sliced

4 garlic cloves, crushed

12 large eggs

120g fat-free natural cottage cheese

Small pack fresh mint, chopped

Small pack fresh basil, chopped        

Small pack fresh coriander, chopped

2 tomatoes, diced

4 spring onions, thinly sliced

1 medium-hot chilli (red or green), deseeded and sliced

Method

1.           Strip the leaves from the stalks of the chard or spinach and finely shred the leaves.

(You can cook the stalks and use them as a vegetable with another meal.)

2.          Spray a large, lidded, ovenproof non-stick frying pan with low-calorie cooking spray and place over a medium heat. Add the leek, garlic, 3 tbsp water and as much of the chard or spinach as you can fit in. Cover and cook until tender, stirring in another handful of chard or spinach every now and then. Tip into a colander and press out as much liquid as possible.

3.           Crack the eggs into a large mixing bowl, season lightly and beat well. Stir in the chard or spinach, cottage cheese and all the herbs.

4.           Preheat your oven to 180°C/fan 160°C/gas 4.

5.           Wipe the pan, spray with more low-calorie cooking spray and return to a medium heat. Pour in the egg mixture and cook gently for 10 minutes or until the mixture is partially set. Scatter over the tomatoes, spring onions and chilli. Transfer the pan to the oven and bake for 10-15 minutes, or until golden brown and firm all the way through.

6.           Release the omelette with a spatula, turn out onto a large plate or serving board and cut into wedges. Serve hot with a big, crunchy salad.