Tuna and Sweetcorn Breakfast Scramble Bowl
A hearty, protein-packed scramble of flaked tuna and fluffy eggs over wilted spinach with sweet pops of corn. It's especially rich in selenium, a mineral that supports everyday thyroid nutrition.
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Servings
- 1
Ingredients
- 1tbspolive oil (15 ml)
- 2largeeggs (100 g)
- 80gcanned tuna in water, drained (about 1 small can)
- 60gsweetcorn, canned or frozen (drained)
- 50gfresh spinach leaves
- 1pinchblack pepper
- 1pinchsalt (optional)
- 1tbspchopped fresh chives or parsley (optional, 3 g)
Instructions
- 01
Crack the eggs into a small bowl, season with a pinch of pepper, and whisk lightly with a fork until just combined.
- 02
Heat the olive oil in a non-stick pan over medium heat. Add the spinach and sweetcorn and cook for 1-2 minutes, stirring, until the spinach wilts.
- 03
Add the drained, flaked tuna and stir for about 30 seconds to warm through.
- 04
Pour in the whisked eggs. Let them set for a few seconds, then gently fold and stir until softly scrambled and just cooked, about 2-3 minutes.
- 05
Taste and add a small pinch of salt if needed. Tip into a bowl, scatter with chives or parsley, and serve warm.
Nutrition (per serving)
- Calories
- 400kcal
- Protein
- 33g
- Carbs
- 12g
- Fat
- 22g
- Fiber
- 2.5g
- Selenium
- 92mcg
- Zinc
- 1.9mg
- Iron
- 4mg
- B12
- 3mcg
- Iodine
- 58mcg
- Sodium
- 420mg
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