Chunky Tuna with Fluffy Scrambled Eggs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Chunky Tuna with Fluffy Scrambled Eggs

YOUR SOLIN GENERATED RECIPE

Chunky Tuna with Fluffy Scrambled Eggs

Enjoy a delightful mix of tender, fluffy scrambled eggs combined with hearty chunks of tuna, bright red bell pepper, and fresh spinach for a nutritious and satisfying meal that’s perfect for any time of the day.

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NUTRITION

331kcal
Protein
40.5g
Fat
15.4g
Carbs
4.2g

SERVINGS

1 serving

INGREDIENTS

2 large whole eggs

2 large egg whites

1 can (3 oz) canned tuna in water

1 teaspoon olive oil

1/4 cup diced red bell pepper

1/2 cup raw spinach

Salt & pepper to taste

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PREPARATION

  • 1

    In a small bowl, crack the whole eggs and add the egg whites. Beat them well until the mixture is uniform.

  • 2

    Heat the olive oil in a non-stick skillet over medium-low heat. Add the diced red bell pepper and sauté for 1-2 minutes until slightly softened.

  • 3

    Gently add the egg mixture to the skillet, allowing the eggs to begin setting around the edges.

  • 4

    Add in the drained canned tuna and fresh spinach. Season with a pinch of salt and pepper.

  • 5

    Slowly stir and fold the mixture using a spatula, allowing the eggs to form soft, fluffy curds while the tuna distributes evenly.

  • 6

    Cook until the eggs reach your desired level of fluffiness, then remove from heat. Serve immediately.

Chunky Tuna with Fluffy Scrambled Eggs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Chunky Tuna with Fluffy Scrambled Eggs

YOUR SOLIN GENERATED RECIPE

Chunky Tuna with Fluffy Scrambled Eggs

Enjoy a delightful mix of tender, fluffy scrambled eggs combined with hearty chunks of tuna, bright red bell pepper, and fresh spinach for a nutritious and satisfying meal that’s perfect for any time of the day.

NUTRITION

331kcal
Protein
40.5g
Fat
15.4g
Carbs
4.2g

SERVINGS

1 serving

INGREDIENTS

2 large whole eggs

2 large egg whites

1 can (3 oz) canned tuna in water

1 teaspoon olive oil

1/4 cup diced red bell pepper

1/2 cup raw spinach

Salt & pepper to taste

PREPARATION

  • 1

    In a small bowl, crack the whole eggs and add the egg whites. Beat them well until the mixture is uniform.

  • 2

    Heat the olive oil in a non-stick skillet over medium-low heat. Add the diced red bell pepper and sauté for 1-2 minutes until slightly softened.

  • 3

    Gently add the egg mixture to the skillet, allowing the eggs to begin setting around the edges.

  • 4

    Add in the drained canned tuna and fresh spinach. Season with a pinch of salt and pepper.

  • 5

    Slowly stir and fold the mixture using a spatula, allowing the eggs to form soft, fluffy curds while the tuna distributes evenly.

  • 6

    Cook until the eggs reach your desired level of fluffiness, then remove from heat. Serve immediately.