YOUR SOLIN GENERATED RECIPE
Egg and Steak Scramble with Roasted Zucchini and Walnut-Beet Salad
Start your morning with a hearty and savory egg and steak scramble paired with tender roasted zucchini and a refreshing walnut-beet salad. The rich flavors of seared steak and fluffy scrambled eggs mingle perfectly with the roasted vegetables and crunchy walnuts, creating a satisfying and balanced breakfast that fuels your day.
INGREDIENTS
3 large eggs
3 ounces lean steak
1 medium zucchini
1 small beet
1/8 cup chopped walnuts
2 tablespoons olive oil
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
Slice the zucchini into rounds and the small beet into thin wedges. Toss both in 1 tablespoon of olive oil, salt, and pepper. Spread them out on the baking sheet and roast in the oven for about 20 minutes until tender and lightly caramelized.
While the vegetables roast, heat a non-stick skillet over medium-high heat. Season the lean steak with salt and pepper. Sear the steak for about 2-3 minutes per side until it reaches your preferred level of doneness. Remove the steak from the skillet and let it rest for a minute before slicing it into bite-sized strips.
In the same skillet, lower the heat to medium and add the remaining olive oil. Crack the eggs into a bowl and beat lightly with a pinch of salt and pepper. Pour the eggs into the skillet, stirring gently. When the eggs are halfway set, add the sliced steak and continue to scramble until the eggs are fully cooked.
Plate the egg and steak scramble alongside the roasted zucchini and beet wedges. Sprinkle the chopped walnuts over the beet salad for a pleasant crunch.
Serve warm and enjoy your nutrient-packed, balanced breakfast.