Ingredients
Scale
- 1 tablespoon olive oil
- 1/4 cup chopped onion
- 1/4 cup chopped bell pepper (any color)
- 2 large eggs
- 1 tablespoon milk or cream
- Salt and black pepper to taste
- 1 (5 ounce) can tuna in water, drained
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Heat olive oil in a non-stick skillet over medium heat.
- Add chopped onion and bell pepper. Cook for 3-5 minutes, or until softened.
- In a small bowl, whisk eggs with milk or cream, salt, and pepper.
- Pour egg mixture into the skillet with the vegetables. Scramble until cooked through.
- Stir in the drained tuna. Cook for 1-2 minutes, or until heated through.
- Garnish with fresh parsley, if desired.
- Serve immediately.
Notes
- Feel free to add other vegetables like spinach, mushrooms, or cherry tomatoes.
- For a spicier kick, add a pinch of red pepper flakes.
- Serve with a side of whole-wheat toast or a fresh fruit salad.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Scramble
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 350mg