Spinach omelette

Spinach omelette

Make a meal more substantial with the super power of eggs. This omelette is packed with wholewheat pasta, tuna, spinach and green olives for a healthy balance
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 2 persons



  1. Step 1

    First, for the salad, put the red onion and lemon juice in a bowl and scrunch together using your hands. Set aside for the onions to soften.
  2. Step 2

    Meanwhile boil the penne for 12 mins, or following pack instructions, until tender. Drain and cool under running cold water, then drain again thoroughly. Tip into a bowl and mix with the spinach, garlic, paprika, olives and eggs. Fold in the tuna.
  3. Step 3

    Heat the oil in a 20cm non-stick frying pan. Tip in the spinach and egg mixture, then cook covered over a gentle heat for about 10 mins until set. Turn out onto a plate and slide back into the pan to cook the other side for 5 mins. Serve topped with the red onions, tomatoes and crumbled feta, and sprinkle with a little extra paprika and thyme, if you like. Cut into wedges to serve.