YOUR SOLIN GENERATED RECIPE
Scrambled Eggs with Spinach, Feta & a Steak-Infused Side of Roasted Sweet Potato
Enjoy a satisfying morning scramble where a light combination of one whole egg, one egg white, fresh spinach, and crumbled feta is gently cooked in olive oil. A delicate touch of lean sirloin steak is folded in just enough to add a savory depth, complemented by a side of roasted sweet potato drizzled with olive oil and a hint of creamy avocado garnish. This balanced dish delivers a pleasing blend of flavors, textures, and a subtly elevated savory note from the steak, perfect for a nutritious breakfast.
INGREDIENTS
1 whole egg (50g)
1 egg white (33g)
1 cup fresh spinach (30g)
1/4 cup crumbled feta cheese (38g)
0.5 ounce lean sirloin steak (14g)
1 tsp extra virgin olive oil (5g) for scrambling
1/2 medium baked sweet potato
1 tsp extra virgin olive oil (5g) for sweet potato
1/4 avocado
PREPARATION
Preheat the oven to 400°F to roast the sweet potato. Slice the sweet potato in half (or cube if preferred), toss with 1 teaspoon olive oil, and place on a baking sheet. Roast for 20-25 minutes until tender.
Meanwhile, thinly slice the lean sirloin steak into small strips. In a non-stick skillet, heat a teaspoon of extra virgin olive oil over medium heat. Sauté the steak strips for 1-2 minutes until just cooked, then remove and set aside.
In the same skillet, add the fresh spinach and cook until wilted, about 1 minute.
Whisk together 1 whole egg and 1 egg white in a bowl. Pour the eggs over the spinach, stirring gently. As the eggs start to set, add the crumbled feta cheese and the cooked steak strips.
Cook the eggs to your preferred consistency, stirring occasionally, ensuring the mixture is creamy and just set.
Plate the scramble alongside the roasted sweet potato. Top the sweet potato with diced 1/4 avocado for a creamy finish.
Serve warm and enjoy your balanced, flavorful breakfast.