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|Hard cooked eggs||2|
|Vegetable cooking spray||1|
|Chopped green onions||1⁄2 Cup (8 tbs)|
|Canned water packed albacore tuna||13 Ounce, drained (2 Cans, 6 1/2 Ounces Each)|
|Hot cooked rice||2 Cup (32 tbs), cooked without salt or fat|
|Curry powder||1⁄4 Teaspoon|
|Ground red pepper||1⁄4 Teaspoon|
|Fresh spinach leaves||6 Large|
|Peeled seeded chopped tomato||1⁄3 Cup (5.33 tbs)|
|Minced fresh parsley||1 Tablespoon|
Serving size: Complete recipe
Calories 1182 Calories from Fat 163
% Daily Value*
Total Fat 18 g28.1%
Saturated Fat 5.2 g25.9%
Trans Fat 0 g
Cholesterol 595.1 mg
Sodium 862.6 mg35.9%
Total Carbohydrates 124 g41.3%
Dietary Fiber 7.1 g28.5%
Sugars 3.6 g
Protein 121 g241.8%
Vitamin A 148.2% Vitamin C 130.2%
Calcium 19.8% Iron 59.1%
*Based on a 2000 Calorie diet
Chop egg whites and yolks separately.
Coat a large nonstick skillet with cooking spray, place over medium-high heat until hot.
Add green onions, and saute until tender.
Reduce heat to low.
Add chopped egg whites, tuna, and next 4 ingredients; stir well.
Cover and cook 5 minutes or until thoroughly heated.
Spoon mixture onto a spinach-lined serving platter.
Sprinkle with chopped egg yolks, tomato, and parsley.