Serves 2

4 eggs
2 tsp water
Salt and black pepper
2 spring onions, chopped
1 tsp olive oil
2 petits pains or 1 demi baguette, halved

Butter (optional)

1. Beat the eggs with the water and some salt and black pepper.
2. Heat the oil in a non-stick pan over a medium heat. Add the spring onions and cook for 2-3 minutes. Add the egg mixture and swirl to coat the bottom of the pan.
3. As the egg cooks, gently push the cooked edges into the centre of the pan, swirling so that uncooked egg flows around the edges. When almost cooked through, fold in half.
4. Transfer the omelette to a board and cut in half. Split the baguettes in half and spread with butter if desired, then stuff each one with half of the omelette.
5. Wrap up in tin foil to carry with you.

Per Serving

398kcals, 13g fat (4.3g saturated), 49.7g carbs (0.7g sugars), 18.1g protein, 1g fibre, 0.214g sodium