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Scrambled eggs with tuna

Scrambled eggs with tuna

Serves: 
2
Time to make: 
10 mins (Hands-on time: 5, Cooking time: 5)
Total cost: 
$5.34 / $2.67 per serve
(at time of publication)
Health information: 
Low fat
Low kilojoule

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 add spring onion. Cook for 30 more seconds.

Step 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.

About this Recipe

Recipe by: 
Photography: Carolyn Robertson
First Published: 
April 2010

Rate this recipe

Rating: 
3
Average: 3 (1 vote)

1 Comment. Add yours

Full ingredient list: 
  • 3 eggs
  • 4 tablespoons trim 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

Nutritional information (per serve)

Energy: 
1330kJ
Calories: 
318cal
Protein: 
23g
Fat: 
9g
- saturated: 
3g
Carbohydrates: 
35g
- sugars: 
10g
Dietary Fibre: 
3g
Sodium: 
590mg
Calcium: 
130mg
Iron: 
4mg

Nutrition information is given per serve
*NS: not specified