Here at Mambeno we love omelettes. They're dead healthy, quick to make and can be filled with absolutely anything your heart desires - including whatever leftovers you have taking up space in the fridge! Here we've mixed our omelettes with spinach and filled them with cooked bell peppers and tuna. Quick and delicious dinner. Enjoy!

Directions

1. Drain the tuna and use a fork to break it up in a bowl or deep plate. Rinse the spinach and finely chop it with your best and biggest knife. Rinse the peppers, remove the seeds and cut into fine strips. Beat the eggs with spinach, milk, and a pinch of salt and pepper.

2. Heat a bit of olive oil on a teflon pan and cook the bell peppers for a few minutes, until they've gotten some light colour. Remember to season with salt and pepper. Put the peppers aside and add a bit more oil to the pan if needed.

3. Pour a bit of the egg-spinach mass onto the pan, making an omelette slightly thicker than a crepe. Cook the omelette on medium heat until it's settled and is no longer runny. Continuously lift around the edges to keep it from burning.

4. Use a spatula to move the egg crepe to a plate. Put bell pepper and tuna on one half and fold into an omelette.

5. Make another batch of omelettes and serve with rinsed cherry tomatoes and cucumber cut into sticks for snacking veg. Feel free to sprinkle a bit of herbs over the omelettes if you have any to hand.

6. Enjoy!

Tip

We've used a pan that's about 24 cm in diameter for our omelettes. You can also use a larger pan and split each omelette into two. That way you'll have your omelettes ready in half the time. If your lot is especially hungry, you can always toast some wholegrain bread as a side, or make an extra omelette. By the way, make sure to find tuna that's marked with both the blue and white MSC logos. This way you can be sure the fish was sourced responsibly, so there'll still be fish in the seas for our children's children.