Scrambled eggs with tuna

This low-calorie, low-fat, tasty breakfast egg and tuna recipe, is not only quick and easy to make, it’s a healthy breakfast to start your day.

Serves: 2

Time to make: 10 mins

Hands-on time: 5 mins

Ingredients

More weights & measures

3 eggs

4 tablespoons skim milk

1 spring onion, finely chopped

95g can tuna in spring water, drained

2 tablespoons diced peppadews (optional)

freshly ground black pepper

2 small wholemeal pita bread

1 cup chopped fresh spinach

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Instructions

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1 Whisk eggs and milk with a fork in a microwave-proof bowl. Cook on high for 1 minute. Remove and whisk again.

2 Microwave for a further 30 seconds on high for eggs to begin scrambling slightly. Remove and add spring onion. Cook for 30 more seconds.

3 Stir with a fork. Add tuna and diced Peppadews (if using). Season with pepper. Spoon onto bread and serve with spinach.

Note: All timings are guidelines only as individual microwaves will vary slightly.

HFG tip

Eggs will continue to cook for a short time so remove while still slightly wet-looking.
Click here for some handy microwave tips.

Nutrition Info (per serve)

Calories 318 cal

Kilojoules 1330 kJ

Protein 23 g

Total fat 9 g

Saturated fat 3 g

Carbohydrates 35 g

Sugar 10 g

Dietary fibre 3 g

Sodium 590 mg

Calcium 130 mg

Iron 4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.