Ingredients

• 1 leek
• thinly sliced
• 2 tbsp vegetable or chicken stock
• 4 tbsp fat-free quark or fat-free natural cottage cheese
• 1 tbsp finely chopped fresh tarragon
• 1 cooked chicken breast
• skin removed
• cut into small dice
• low-calorie cooking spray
• 4 large free-range eggs
• beaten
• salt and freshly ground black pepper
• 4 plum tomatoes
• halved
• ½ cucumber
• finely chopped

Directions

• Preheat the oven to 120C/100C Fan/Gas ¼ .
• Put the leeks and stock in a small saucepan and cover. Cook for 5–6 minutes
• or until tender and all the liquids have been absorbed. Season and stir in the quark
• tarragon and chicken.
• Spray a 20cm/8in frying pan with low-calorie cooking spray and place over a high heat.
• Season the eggs
• then add half to the pan and cook
• pushing the cooked egg into the centre of the pan and allowing the runny egg to flow into its place until no runny egg is left.
• Spoon half the chicken mixture into the middle of the omelette. Flip one side on top of the chicken
• then the other side over to encase the filling. Roll the omelette onto a plate and keep warm while you cook the second one.
• Meanwhile
• toss together the tomatoes and cucumber. Serve the omelettes with the cucumber salad.