Photo: Scrambled Eggs with Carrots and Tuna

Keep from catching a cold with beta carotene-rich carrots and pea sprouts!

Cooking time
10 minutes
Calories
113kcal
Sodium
0.2g
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

1/2 stick

40 g (1.4 oz.)

1

80 g (2.8 oz.)

1 tsp

(A)

1 tsp

Directions

  1. Julienne the carrot. Cut the pea sprouts in half lengthwise. Beat the egg and combine together with the canned tuna.
  2. Heat the oil in a fry pan, quickly sauté the carrots over medium heat, cover with a lid and turn the heat to low, then steam for about 4 minutes.
  3. Add in the pea sprouts, add in (A) and sauté while boil down the cooking liquids.
  4. Add in the tuna and egg mixture and sauté all together until the egg is cooked through.