Spinach & tuna omelette
Rich in nutrients and budgetfriendly, eggs can be a saviour. On the day you cook this omelette, just remember to take the spinach out of the freezer in time for it to completely defrost.
85g wholemeal penne frozen spinach (whatever is leftover from the kedgeree; once thawed and squeezed it should be around 185200g), roughly chopped
3 garlic cloves, inely 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, crumbled a few thyme leaves, to serve
(optional)
1 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 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 Heat the oil in a 20cm non-stick frying pan. Tip in the tuna, 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.
GOOD TO KNOW healthy • low cal • calcium • folate • ibre • vit c • iron • 3 of 5-a-day
PER SERVING 486 kcals • fat 18g • saturates 5g • carbs 36g • sugars 8g • ibre 10g • protein 39g • salt 1g