Green veg and goat’s cheese omelette

Place a large non-stick frying pan over a medium-high heat and spritz with cooking spray. Add the leeks and cook, stirring occasionally, for 4–5 mins until softened. Drain any excess liquid from the spinach, then add this to the pan along with the kale, garlic and lemon zest. Season with salt and pepper and cook, stirring, for 2 mins until starting to wilt, then add a splash of water and cover with a lid. Stirring occasionally, cook for about 8 mins. Add a splash more water if needed.

When the veg is cooked, taste and adjust the seasoning, then set aside. Crack 3 eggs into a bowl, season with salt and pepper and beat. Place a small non-stick frying pan over a medium heat and spritz with cooking spray.

Once hot, add the beaten eggs, tilting so they fill the pan. Leave to cook for about 30 seconds, then use a spatula to pull the edge to the centre so the uncooked egg runs into the gap. Repeat until almost all the egg is cooked, then cook over a low heat for a further 1–2 mins until the egg is cooked through and the base is light golden brown, lowering the heat if needed. Add ¼ of the vegetable mixture and ¼ of the goat’s cheese to one half of the omelette, then carefully fold over the other side to cover.

Gently slide onto a plate and repeat with the remaining ingredients until you have 4 omelettes. Scatter with walnuts and serve with a green salad, if using.