Scrambled Eggs & Tuna

Have a hungry traveler and you find your out of dog food? Well this has happened to us but I have an easy, quick solution to please the finickiest eater.  It’s quick, easy and most everyone should have these items in their refrigerator.

Hungry Kirby

You can use tuna packed in oil but I prefer olive oil or salmon oil over vegetable oils. You can also reduce the amount of oil used, just remember how good it is for itchy skin and dry coats. This recipe is quite adaptable to changes - use chicken or beef in place of the tuna, use cheddar cheese or feta cheese in place of the cottage cheese. 

Trust me - they'll be begging for seconds! 

Scrambled Eggs & Tuna

Scrambled Eggs & Tuna

This quick recipe comes in handy when away from home since most people have these items in their refrigerator.

Yields: 2 servings
Prep Time: 5 minutes
Cook Time: 5 minutes

Nutrition facts:
333 calories, 199 calories from fat
Total fat: 22.2g or 34% (4.8g saturated fat, 0.0g trans fat)


  • 1 (5 oz.) can drained tuna in water
  • 2 beaten large eggs
  • 1/2 cup low fat cottage cheese
  • 2 tablespoons extra light olive oil
  • 1/8 teaspoon ground egg shell


  1. Heat the olive oil in a small pan over low heat.
  2. Cook the eggs working them with a spatula.
  3. Add in the tuna, cottage cheese, and egg shell stirring until heated through.
  4. Remove pan from stove top and let cool before serving.

Scrambled eggs & tuna1
Scrambled eggs & tuna2
Scrambled eggs & tuna3