Spinach omelette

• wholewheat penne↗85g g
• frozen spinach↗

  once thawed and squeezed it should be around 185-200g, roughly chopped

• garlic cloves↗3

  finely grated

• smoked paprika↗1 tsp tsp

  plus an extra pinch to serve

• pitted green olives↗6

  sliced into rings

• eggs↗4
• can tuna↗145g g

  in spring water, drained

• rapeseed oil↗1 tsp tsp
• red onion↗1

  halved and thinly sliced

• lemon↗½

  juiced

• tomatoes↗2

  cut into thin wedges

• feta↗20g g
• a few thyme leaves

  to serve (optional)

Step-by-step instructions

1. 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.

2. 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. 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.Try our Healthy Diet Plan, packed with 7 days of nourishing breakfasts, lunches and dinners – available exclusively within the Good Food app.