Name: Scrambled Egg Whites with Tuna and Arugula on Sourdough Toast
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 slices Sourdough Bread; 0.5 cup Egg Whites; 1.5 ounces Canned Tuna (drained); 1 cup fresh Arugula; 1 teaspoon Extra Virgin Olive Oil; 0.5 cup sliced Cucumber

Nutrition

Per serving

431 calories

Protein: 33g; 31% of calories
Carbs: 55g; 52% of calories
Fat: 8g; 17% of calories

Ingredients

6 items

Instructions

Prep 10 min · Cook 30 min

Place the sourdough slices in a toaster or under a broiler until golden brown and crisp.
While the bread toasts, whisk the egg whites in a small bowl with a pinch of sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium heat.
Pour the egg whites into the skillet and cook, stirring gently with a spatula, until they are nearly set.
Fold in the drained tuna and continue cooking for 30 seconds until the tuna is warmed through and the eggs are fully cooked.
Layer the fresh arugula onto the toasted sourdough slices.
Top the arugula with the scrambled egg and tuna mixture.
Serve immediately with the sliced cucumber on the side for a refreshing crunch.

Nutrition

Ingredients

Instructions

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