Name: Spinach omelette
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Ingredients: 85g wholewheat penne; frozen spinach once thawed and squeezed it should be around 185-200g, roughly chopped; 3 garlic cloves finely grated; 1 tsp smoked paprika plus an extra pinch to serve; 6 pitted green olives sliced into rings; 4 eggs; 145g can tuna in spring water, drained; 1 tsp rapeseed oil; 1 red onion halved and thinly sliced; ½ lemon juiced; 2 tomatoes cut into thin wedges; 20g feta; a few thyme leaves to serve (optional)

85g wholewheat penne
frozen spinach
once thawed and squeezed it should be around 185-200g, roughly chopped
3 garlic cloves
finely grated
1 tsp smoked paprika
plus an extra pinch to serve
6 pitted green olives
sliced into rings
4 eggs
145g can tuna
in spring water, drained
1 tsp rapeseed oil

For the salad

1 red onion
halved and thinly sliced
½ lemon
juiced
2 tomatoes
cut into thin wedges
20g feta
a few thyme leaves
to serve (optional)

Method

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.
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