Scrambled Eggs with Tuna, Onion and Tomato

Ingredients

• Egg2 count (110 g)
• Onion1/4 count (38 g)
• Tomato1/2 count (65 g)
• Oil1/2 tablespoon (5 ml)
• Lemon Juice1 tablespoon (15 g)
• Canned Tuna in Water1/2 can (60 g)

Instructions

1. 1

   Step 1

   Slice the tomato and chop the onion. Heat a pan over medium heat.

2. 2

   Step 2

   In the meantime, crack the eggs and beat using a fork.

3. 3

   Step 3

   Once heated, pour the oil, spread and add the onion. Add salt and pepper and stir-fry for 3-5 minutes or until it gets translucent.

4. 4

   Step 4

   Then add the shredded tuna and the egg mixture.

5. 5

   Step 5

   Cook for 30 seconds while stirring constantly until cooked as desired. Turn off.

6. 6

   Step 6

   Then, season the tomato with the lemon juice, salt and pepper to taste.

7. 7

   Step 7

   Serve the eggs with the tomato.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Scrambled Eggs with Tuna, Onion and Tomato can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.