YOUR SOLIN GENERATED RECIPE
Creamy Tuna and Egg Breakfast Scramble
Pan-scrambled eggs and protein-rich tuna folded with creamy Greek yogurt and fresh spinach for a silky, savory meal that feels incredibly indulgent.
INGREDIENTS
4 oz canned tuna in water
2 large eggs
0.25 cup egg whites
2 tbsp plain Greek yogurt
1 tsp extra virgin olive oil
1 cup fresh spinach
0.25 whole avocado
1 tbsp green onions
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Drain the canned tuna thoroughly and flake it with a fork into small pieces.
In a medium bowl, whisk together the large eggs, egg whites, Greek yogurt, sea salt, and black pepper until the mixture is smooth and well-combined.
Heat the olive oil in a non-stick skillet over medium heat.
Add the fresh spinach to the skillet and sauté for 1-2 minutes until just wilted.
Add the flaked tuna to the pan and stir briefly to warm through.
Pour the egg mixture into the skillet, letting it sit for 30 seconds before gently folding with a spatula.
Continue to cook, stirring occasionally, until the eggs are soft and creamy but fully set.
Transfer the scramble to a plate and top with sliced avocado and chopped green onions before serving.