Seared Steak and Egg Scramble with Sautéed Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Steak and Egg Scramble with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Seared Steak and Egg Scramble with Sautéed Spinach

Enjoy a hearty, savory breakfast featuring tender seared steak paired with a fluffy egg scramble, enhanced by garlicky sautéed spinach, a crisp slice of whole grain toast, and creamy avocado. This balanced meal brings together rich red meat and vibrant produce for a satisfying start to your day.

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NUTRITION

562kcal
Protein
40.7g
Fat
34.6g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces sirloin steak

2 large eggs

1 cup baby spinach

1 quarter small red onion

1 teaspoon extra virgin olive oil

1 slice whole grain toast

1/2 ripe avocado

1 teaspoon unsalted butter

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PREPARATION

  • 1

    Season the sirloin steak lightly with salt and pepper. In a hot skillet, add half of the olive oil and sear the steak over medium-high heat for about 2-3 minutes per side until it reaches your preferred doneness, then remove and let rest.

  • 2

    Thinly slice the small red onion and add it to the skillet with the remaining olive oil. Sauté over medium heat until softened.

  • 3

    Add the baby spinach to the skillet with the onions and sauté briefly until wilted.

  • 4

    In a bowl, whisk together the eggs. Chop the rested steak into bite-sized pieces and add it to the spinach mixture. Pour the eggs over the mixture, allowing them to scramble gently. Stir frequently until the eggs are just set.

  • 5

    In a separate small pan, melt the unsalted butter over medium heat and quickly toast the whole grain bread until golden on both sides.

  • 6

    Plate the scrambled steak and eggs with sautéed spinach alongside the toast. Top with sliced avocado for a creamy finishing touch.

  • 7

    Serve immediately and enjoy your protein-packed, flavorful breakfast.

Seared Steak and Egg Scramble with Sautéed Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Steak and Egg Scramble with Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Seared Steak and Egg Scramble with Sautéed Spinach

Enjoy a hearty, savory breakfast featuring tender seared steak paired with a fluffy egg scramble, enhanced by garlicky sautéed spinach, a crisp slice of whole grain toast, and creamy avocado. This balanced meal brings together rich red meat and vibrant produce for a satisfying start to your day.

NUTRITION

562kcal
Protein
40.7g
Fat
34.6g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces sirloin steak

2 large eggs

1 cup baby spinach

1 quarter small red onion

1 teaspoon extra virgin olive oil

1 slice whole grain toast

1/2 ripe avocado

1 teaspoon unsalted butter

PREPARATION

  • 1

    Season the sirloin steak lightly with salt and pepper. In a hot skillet, add half of the olive oil and sear the steak over medium-high heat for about 2-3 minutes per side until it reaches your preferred doneness, then remove and let rest.

  • 2

    Thinly slice the small red onion and add it to the skillet with the remaining olive oil. Sauté over medium heat until softened.

  • 3

    Add the baby spinach to the skillet with the onions and sauté briefly until wilted.

  • 4

    In a bowl, whisk together the eggs. Chop the rested steak into bite-sized pieces and add it to the spinach mixture. Pour the eggs over the mixture, allowing them to scramble gently. Stir frequently until the eggs are just set.

  • 5

    In a separate small pan, melt the unsalted butter over medium heat and quickly toast the whole grain bread until golden on both sides.

  • 6

    Plate the scrambled steak and eggs with sautéed spinach alongside the toast. Top with sliced avocado for a creamy finishing touch.

  • 7

    Serve immediately and enjoy your protein-packed, flavorful breakfast.