Tuna Omelette

INGREDIENTS 

4 large organic eggs

1 small canned tuna in water, drained and flaked

1 good handful of fresh spinach or baby spinach

2 medium size mushrooms, chopped  

1 garlic clove, minced

1 tbsp olive oil

A pinch of salt

Freshly ground black pepper 

DIRECTIONS

1. Beat the eggs with some seasoning and reserve.  Deseed and chop the mushrooms.  Heat the oil in nonstick frying pan. Fry the chopped mushrooms over a medium heat for 3-4 minutes and then add the garlic and cook for one more minute.  Transfer to a plate and set aside.
2. Pour the beaten eggs into the frying pan and cook for 3-4 minutes, pushing the edges into the middle and tilting the pan to distribute evenly.
3. Sprinkle over the spinach leaves, reserved cooked mushrooms and tuna and cook for a further 2-3 minutes or until the spinach has just wilted and the eggs have set. Fold one half of the omelette over and slide onto a plate. Cut in two to serve.

High protein energy booster! Simple to make, delicious and tasty!

Enjoy !!

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