Salmon Fluffy Spinach Omelette

Drain the salmon, reserving the liquid. Remove the skin and bones, if desired, then break the salmon into large chunks. Set aside.

Preheat a hot grill.

Mix 1 tbsp of the salmon liquid with the low fat soft cheese. Beat the egg yolks together, adding the remaining salmon liquid. Add the finely chopped spinach, then season with a little salt and pepper.

Whisk the egg whites in a grease-free bowl and with scrupulously clean beaters until stiff peaks form. Fold into the egg yolk mixture.

Heat the butter or olive oil in an omelette pan, then tip in the egg mixture and cook over a medium heat until the base has set.

Transfer to the grill to set the surface. Slide onto a warm plate and top with the low fat soft cheese and salmon chunks.

Garnish with chopped chives or spring onions and serve with spinach or lettuce and cherry tomatoes.