NUTRITION

SERVINGS

INGREDIENTS

5 oz skipjack tuna (water-packed)

2 large eggs

1 tbsp extra virgin olive oil

0.5 cup red bell pepper

0.25 cup red onion

1 cup baby spinach

0.25 whole avocado

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

PREPARATION

• 1

  Drain the canned tuna completely and flake it into small pieces with a fork.

• 2

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

• 3

  Add the diced red onion and red bell pepper to the skillet, sautéing for 4 minutes until the vegetables are tender.

• 4

  Stir in the flaked tuna, sea salt, black pepper, and red pepper flakes, cooking for 2 minutes to combine the flavors.

• 5

  Add the baby spinach to the pan and stir until the leaves are just wilted, then transfer the tuna mixture to a plate.

• 6

  Wipe the skillet clean and return to medium-low heat; crack the eggs into the pan and cook for 2 to 3 minutes until the whites are set but the yolks are still runny.

• 7

  Carefully slide the over-easy eggs onto the tuna scramble and finish with fresh avocado slices.