Scrambled eggs with tuna

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Carolyn Robertson

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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

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

Instructions

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 318cal

Kilojoules 1330kJ

Protein 23g

Total fat 9g

–Saturated fat 3g

Carbohydrates 35g

–Sugars 10g

Dietary fibre 3g

Sodium 590mg

Calcium 130mg

Iron 4mg

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.

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