for 4 people

Spinach salad

1	organic lemon, grated zest and 2 tbsp of juice
2 tbsp	olive oil
¼ tsp	salt
a little	pepper
50 g	baby spinach
1	spring onion incl. green part, cut into thin rings
150 g	different coloured cherry tomatoes, quartered

Tortillas

	oil for baking
8	fresh eggs, beaten
¼ tsp	salt
a little	pepper
4	whole-grain tortillas
200 g	feta, crumbled

How it's done

Spinach salad

Mix the lemon zest and juice with the oil in a bowl, season. Add the spinach, spring onion and tomatoes, mix.

Tortillas

Heat a dash of oil in a non-stick frying pan. Season the eggs, then pour ¼ of the egg mixture into the pan to thinly cover the base. Place one tortilla on top, cook briefly, then flip and cook for a further 2 mins. Remove from the pan and place onto a plate, egg side up. Make three more using the remainder of the eggs and the tortillas. Top the tortilla omelettes with spinach salad, sprinkle with feta, fold and serve.

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