Whip up this incredibly quick and satisfying tuna and spinach omelette! Packed with protein from the eggs and tuna, and bursting with the goodness of spinach, it's the perfect healthy meal for any time of day. A true delight that's ready in a flash!
drained
cooked
optional, grated
Crack the eggs into a large bowl. Add the drained tuna, cooked spinach, and a pinch of salt and black pepper. Whisk everything together until well combined.
Heat the extra virgin olive oil in a non-stick frying pan over a medium heat. Pour the egg mixture into the pan, spreading it evenly.
If desired, sprinkle the grated cheese over the top of the omelette while it is still cooking.
Cook for 3-5 minutes until the edges are set and the bottom is golden. Carefully flip the omelette and cook for another 2-3 minutes until cooked through and golden brown on both sides.
Slide the omelette onto a plate and cut into wedges. Serve immediately with your favourite wholemeal bread.
For an extra fluffy omelette, separate the egg whites and whisk them until stiff peaks form before gently folding them into the yolk mixture.
Feel free to add other vegetables like chopped onion or bell pepper for extra flavour and nutrients.
Ensure your frying pan is properly heated before adding the egg mixture to prevent sticking and ensure even cooking.