Preheat the oven to 170°C. Heat the olive oil in a non-stick frying pan over low heat and cook the leek for 3 minutes or until softened. Transfer to a bowl and leave to cool.

Whisk together the eggs, ricotta and yoghurt, and season with freshly ground black pepper. Stir in the mint, tomatoes, peas, cheddar and leek.

Melt the sterol spread in a 20 cm ovenproof non-stick frying pan over medium heat. Add the egg mixture, stir with a spatula and cook for 5 minutes until golden underneath and nearly set.

Transfer to the oven and cook for 20 minutes until golden and puffed. Cut into wedges and serve warm with crusty bread rolls and a mixed leaf salad.

1 serve = 1 unit protein, 2 units carbohydrates, 1 unit cheese, 2 units vegetables, 1 unit fats