Second-time SENSATIONS

Give Christmas leftovers a fresh lease of life

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Cheesy salmon omelettes

PER SERVING 580 cals, 48g fat, 25g sat fat, 1g carbs

These any-time, ‘royale ’-style omelettes are served with a quick cheese sauce.

SERVES 2 PREP 10 mins COOK 15 mins

* 20g unsalted butter
* 2 garlic cloves, crushed
* 2-3 large handfuls spinach, kale or other greens, shredded
* Handful chives and dill, finely chopped
* 4 medium free-range eggs
* 70-100g smoked salmon
* Lemon wedges, for squeezing

FOR THE SAUCE

* 100g Brie or Camembert, roughly chopped
* 100ml single cream

1 For the sauce, put the cheese and cream in a pan and heat gently until melted. Whizz with a stick blender until smooth.

2 Meanwhile, melt 10g butter in a large non-stick frying pan. Add the garlic and cook for 1 min, then add the greens and cook for a few minutes until wilted. Tip into a bowl and mix through most of the herbs.

3 Return the pan to medium heat and melt 5g butter. Whisk 2 eggs and season. When the butter is foaming, pour in the eggs and cook, moving them around until mostly set with a thin layer of uncooked egg on top. Add half the greens and half the salmon, then fold over the omelette to encase the topping. Slide on to a plate and keep warm.

4 Repeat with the remaining ingredients, then serve with a drizzle of cheese sauce, the remaining herbs and lemon wedges.