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
Ingredients
- 85g wholewheat penne
- frozen spinach, once thawed and squeezed it should be around 185-200g, roughly chopped
- 3garlic cloves, finely grated
- 1tsp smoked paprika, plus an extra pinch to serve
- 6pitted green olives, sliced into rings
- 4eggs
- 145g can tuna in spring water, drained
- 1tsp rapeseed oil
- 1red onion, halved and thinly sliced
- ½lemon, juiced
- 2tomatoes, cut into thin wedges
- 20g feta
- a few thyme leaves, to serve (optional)
Instructions
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.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.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.