Scrambled eggs with tuna
Serves:
2
Time to make:
12 mins
Total cost:
$6.50 / $3.25 per serve
(at time of publication)
(at time of publication)
Health information:
Low fat
Low kilojoule
Low sodium
High protein
Instructions
Instructions and steps:
Step 1 Whisk eggs and milk with a fork in a microwave-proof bowl. Cook on high for 1 minute. Remove and whisk again.
Step 2 Microwave for a further 30 seconds on high for eggs to begin scrambling slightly. Remove and stir in onion. Cook for 30 more seconds on HIGH.
Step 3 Stir with a fork. Add tuna and diced peppers (if using). Season to taste and spoon onto pita bread. Serve with spinach.
HFG Tip
- Piquillo peppers add a sweet, mildly spicy flavour. Find them in the pickled vegetables/condiments aisle.
- Eggs will continue to cook for a short time after microwaving, so remove them while still slightly wet-looking.
About this Recipe
First Published:
September 2010
Rating:
(1 vote)
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Full ingredient list:
- 3 eggs
- 4 tablespoons skim milk
- 1 green onion, finely chopped
- 95g can tuna in spring water, drained
- 2 tablespoons diced piquillo peppers (optional)
- 2 small wholemeal pita rounds
- 2 cups baby spinach leaves
Nutritional information (per serve)
Energy:
1420kJ
Calories:
339cal
Protein:
27.7g
Fat:
9g
- saturated:
2.6g
Carbohydrates:
34.4g
- sugars:
4.4g
Dietary Fibre:
3.8g
Sodium:
475mg
Calcium:
91mg
Iron:
4mg
Nutrition information is given per serve
*NS: not specified
