Protein-Packed Egg and Tuna Breakfast Scramble

1.In a medium bowl, crack the eggs and whisk them until well combined. Season with salt and pepper.

2.Heat the sunflower oil in a non-stick skillet over medium heat.

3.Once the oil is hot, pour in the whisked eggs and let them cook for about 1 minute without stirring.

4.Add the drained tuna to the eggs and gently fold it in with a spatula, allowing the mixture to cook for another 2-3 minutes until the eggs are fully cooked but still soft and creamy.

5.If using, sprinkle the chopped parsley over the scramble and mix gently to combine.

6.Remove the skillet from heat and serve the scramble immediately over the toasted bread.