Spinach omelette
Recipe information
Recipe Icon - Master recipes
Cooking:
15 min.
Recipe Icon - Master recipes
Servings per container:
2
Recipe Icon - Master recipes
Source:

Ingredients for - Spinach omelette

1. 85g wholewheat penne -
2. frozen spinach, once thawed and squeezed it should be around 185-200g, roughly chopped -
3. 3 garlic cloves, finely grated -
4. 1 tsp smoked paprika, plus an extra pinch to serve -
5. 6 pitted green olives, sliced into rings -
6. 4 eggs -
7. 145g can tuna in spring water, drained -
8. 1 tsp rapeseed oil -
9. 1 red onion, halved and thinly sliced -
10. ½ lemon, juiced -
11. 2 tomatoes, cut into thin wedges -
12. 20g feta -
13. a few thyme leaves, to serve (optional) -

How to cook deliciously - Spinach omelette

1. Stage

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. Stage

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. Stage

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. This recipe is part of our free 7-day healthy diet plan. This easy-to-follow, nutritionist-created plan will inspire you to cook and eat more healthily. Nourish yourself with seven days of meals, snacks and treats.