Truly, one hell of a drug — this omelette. Fluffy eggs with wilted spinach, a scoop of Greek yogurt melting on top, tuna like I’m trying to seduce my own taste buds. Finished with chili flakes, flaky sea salt, and a squeeze of lime that makes the whole thing feel like a sunbeam in food form.

Ingredients:

3 large eggs
A splash of milk or water (optional, for fluffiness)
A handful of fresh spinach (about 1 cup)
1 tsp olive oil or butter
Salt and pepper to taste
1–2 tbsp Greek yogurt
80–100g tuna (canned in water or oil, drained)
Chili flakes (to taste)
Flaky sea salt (just a pinch to finish)
Fresh lime or lemon wedge

Instructions:

In a blender, combine the eggs and fresh spinach. Blend until completely smooth and bright green. Season lightly with salt and pepper.
Heat the olive oil or butter in a non-stick pan over medium-low heat. Pour in the green egg mixture and cover the pan with a lid. Let it cook gently for 3–5 minutes until the omelette is set but still soft and fluffy.
Once cooked, slide the omelette onto a plate. Top it with the tuna (broken into chunks), a generous spoonful of Greek yogurt, a sprinkle of chili flakes, a pinch of flaky sea salt, and a squeeze of fresh lime.

Optional extras:
Add herbs like dill or parsley, capers, or even a touch of za’atar if you’re feeling fancy.

This omelette is packed with protein, has a creamy and spicy kick, and hits that magical line between healthy and indulgent. Total breakfast hero.