YOUR SOLIN GENERATED RECIPE
Steak and Egg Vegetable Scramble
Savor this protein-packed breakfast featuring tender lean steak, perfectly scrambled eggs, crispy bacon, and a burst of fresh bell peppers and spinach for color and nutrients. A side of mixed berries adds a touch of natural sweetness to round out the vibrant dish.
INGREDIENTS
3 oz Lean Sirloin Steak
2 Large Eggs
1 slice Bacon
1/4 cup diced Red Bell Pepper
1/4 cup chopped Spinach
1/4 cup Mixed Berries (side)
PREPARATION
Season the lean steak lightly with salt and pepper. Heat a nonstick skillet over medium-high heat and cook the steak for about 2-3 minutes per side until medium-rare or to desired doneness. Remove the steak from the skillet and let it rest before slicing into thin strips.
In the same skillet, add the bacon and cook until it becomes crispy. Remove the bacon and crumble it once cool.
Reduce the heat to medium-low. Add the diced red bell pepper and chopped spinach to the skillet, cooking briefly until they are just tender.
Whisk the eggs in a bowl and pour them over the veggies. Stir gently to scramble until the eggs are softly set.
Fold in the sliced steak strips and crumbled bacon into the scramble, warming through gently without overcooking the eggs.
Plate the steak and egg vegetable scramble and serve with a refreshing side of mixed berries.