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Spinach omelette

Spinach omelette cut into slices

Spinach omelette

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)

Sara Buenfeld

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Serves 2

Easy

Prep: 15 mins

Cook: 25 mins

A star rating of 3 out of 5.6 ratingsRate

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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

Healthy

Low calorie

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Ingredients

Nutrition

Units:

MetricUS

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)

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Nutrition: Per serving

kcal486

low
fat18g
saturates5g
carbs36g
sugars8g
fibre10g

high
protein39g
salt1g

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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Recipe from Good Food magazine, January 2023

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A star rating of 3 out of 5.6 ratings

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