Preheat your oven to 425°F (218°C) for the roasted potatoes.
Wash and dice the russet potato into 1/2-inch cubes. Toss them with a little olive oil, salt, and pepper, then spread in a single layer on a baking sheet.
Roast the potatoes in the preheated oven for about 20-25 minutes, stirring halfway through until they are golden and crispy.
While the potatoes are roasting, thinly slice the sirloin steak into bite-sized strips.
Heat a non-stick skillet over medium-high heat. Add the steak strips and cook for 2-3 minutes until just browned. Remove the steak from the skillet and set aside.
In the same skillet, lower the heat to medium and add the broccoli along with a tiny drizzle of olive oil if needed. Sauté the broccoli for about 3-4 minutes until it’s tender but still crisp. Season with salt and pepper.
In a bowl, beat the eggs and then pour them into the skillet with the broccoli. Allow the eggs to set slightly, then add the cooked steak back into the pan.
Gently scramble everything together until the eggs are fully cooked and the ingredients are well combined. Taste and adjust seasoning as needed.
Plate the scramble alongside the roasted potatoes, and enjoy your nutritious and flavorful breakfast.