Herb-Seasoned Tuna and Egg Breakfast Skillet

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

Herb-Seasoned Tuna and Egg Breakfast Skillet

YOUR SOLIN GENERATED RECIPE

Herb-Seasoned Tuna and Egg Breakfast Skillet

Savor the bright and wholesome flavors of this versatile skillet where tender chunks of tuna mingle with lightly scrambled eggs and vibrant veggies, all brought together with a fragrant blend of herbs for a satisfying meal any time of day.

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NUTRITION

324kcal
Protein
37.1g
Fat
15.9g
Carbs
8.8g

SERVINGS

1 serving

INGREDIENTS

1 can (3 oz drained) Canned Tuna in Water

2 Large Eggs

1 tsp Olive Oil

1 cup Fresh Spinach

0.5 cup halved Cherry Tomatoes

0.25 cup diced Red Bell Pepper

1 tbsp Mixed Fresh Herbs

Salt & Pepper to taste

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PREPARATION

  • 1

    Heat the olive oil in a non-stick skillet over medium heat.

  • 2

    Add diced red bell pepper and halved cherry tomatoes. Sauté for 2-3 minutes until they start to soften.

  • 3

    Stir in the fresh spinach and mixed herbs, cooking for another minute until the spinach wilts.

  • 4

    Add the canned tuna, gently breaking it up in the skillet, and warm through for about 1 minute.

  • 5

    Crack the eggs into the skillet and lightly scramble, incorporating the tuna and veggies. Season with salt and pepper.

  • 6

    Continue cooking until the eggs are fully set but still moist.

  • 7

    Serve immediately, enjoying this nutrient-packed skillet for breakfast, lunch, or dinner.

Herb-Seasoned Tuna and Egg Breakfast Skillet

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

Herb-Seasoned Tuna and Egg Breakfast Skillet

YOUR SOLIN GENERATED RECIPE

Herb-Seasoned Tuna and Egg Breakfast Skillet

Savor the bright and wholesome flavors of this versatile skillet where tender chunks of tuna mingle with lightly scrambled eggs and vibrant veggies, all brought together with a fragrant blend of herbs for a satisfying meal any time of day.

NUTRITION

324kcal
Protein
37.1g
Fat
15.9g
Carbs
8.8g

SERVINGS

1 serving

INGREDIENTS

1 can (3 oz drained) Canned Tuna in Water

2 Large Eggs

1 tsp Olive Oil

1 cup Fresh Spinach

0.5 cup halved Cherry Tomatoes

0.25 cup diced Red Bell Pepper

1 tbsp Mixed Fresh Herbs

Salt & Pepper to taste

PREPARATION

  • 1

    Heat the olive oil in a non-stick skillet over medium heat.

  • 2

    Add diced red bell pepper and halved cherry tomatoes. Sauté for 2-3 minutes until they start to soften.

  • 3

    Stir in the fresh spinach and mixed herbs, cooking for another minute until the spinach wilts.

  • 4

    Add the canned tuna, gently breaking it up in the skillet, and warm through for about 1 minute.

  • 5

    Crack the eggs into the skillet and lightly scramble, incorporating the tuna and veggies. Season with salt and pepper.

  • 6

    Continue cooking until the eggs are fully set but still moist.

  • 7

    Serve immediately, enjoying this nutrient-packed skillet for breakfast, lunch, or dinner.