This veggie scramble recipe came to me one day when I got home from the gym starving – and the only things in the house were eggs, canned tuna, and frozen vegetables. So I threw it all together in a pan and never looked back. And guess what? It turned out great!
Now it’s my recipe to fall back on when I’m in a rush. It’s super quick and easy to whip up. This recipe provides all the nutrients you need for a complete meal – it’s high in protein, delivers low-energy carbohydrates, and packs some good essential fats and fiber. I like to add in a small amount of rice if I’m having it post workout to get those high-energy carbs my body needs for recovery.
Moroccan Tuna Veggie Scramble
This recipe provides all the nutrients you need for a complete meal – it’s high in protein, delivers low-energy carbohydrates, and packs some good essential fats and fiber.
- 2 eggs
- 3 oz tuna or chicken
- 1 cup frozen vegetables
- 4 cherry tomatoes cut in halves
- Handful spinach
- 1 Tbsp olive or coconut oil
- 1/2 tsp Moroccan spice blend
- Salt and pepper to taste
- 1/3 cup cooked brown or wild rice optional
Heat oil in pan.
In a bowl, whisk eggs and then add in drained tuna and Moroccan seasoning. (Add in rice here if making this as a post-workout and not Performance compliant.)
Add frozen vegetables to pan, cook until thawed and slightly browned.
Toss in tomatoes and spinach.
Add in egg-and-tuna mix and stir vegetables through.
Sprinkle salt and pepper to taste.
If you’re not a fan of tuna, chicken is a great alternative.
Leave out the rice if you want this to be Performance compliant.