NUTRITION

SERVINGS

INGREDIENTS

5 oz canned tuna in water

2 large eggs

0.25 cup egg whites

1 tbsp extra virgin olive oil

1 cup fresh baby spinach

1 tsp lemon zest

1 tbsp fresh lemon juice

0.25 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Drain the canned tuna thoroughly and flake it into small pieces using a fork in a small bowl.

• 2

  In a separate mixing bowl, whisk together the whole eggs, egg whites, ground turmeric, sea salt, and black pepper until the mixture is uniform in color.

• 3

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

• 4

  Add the baby spinach to the skillet and sauté for approximately 1 minute until it just begins to wilt.

• 5

  Pour the egg mixture into the skillet and allow it to sit undisturbed for 30 seconds to begin setting.

• 6

  Gently fold in the flaked tuna, lemon zest, and fresh lemon juice using a spatula.

• 7

  Continue to scramble the mixture gently, moving the eggs from the edges toward the center, until they are fully set but still moist and tender.

• 8

  Remove the skillet from the heat immediately and garnish with freshly chopped parsley before serving warm.