Steak and Egg Scramble with Roasted Sweet Potatoes

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

Steak and Egg Scramble with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Steak and Egg Scramble with Roasted Sweet Potatoes

Savor a hearty yet balanced breakfast featuring tender, Mexican-spiced flank steak partnered with a light egg scramble and perfectly roasted sweet potatoes. This dish bursts with warm spices and a touch of zesty flair, making it a crowd-pleasing start to any day.

Try 7 days free, then $12.99 / mo.

NUTRITION

459kcal
Protein
37.4g
Fat
22.7g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Flank Steak

2 Large Eggs

1 Egg White

1 medium Sweet Potato

2 tsp Olive Oil

1 tsp Chili Powder

1 tsp Cumin

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat oven to 425°F for roasting the sweet potato.

  • 2

    Cube the sweet potato into bite-sized pieces. Toss with 1 tsp olive oil, chili powder, cumin, salt, and pepper. Spread evenly on a baking sheet and roast for about 20-25 minutes until tender and slightly crisp on the edges.

  • 3

    While the sweet potato roasts, season the 4 oz flank steak with salt, pepper, and a pinch of chili powder.

  • 4

    Heat a non-stick skillet over medium-high heat with the remaining 1 tsp olive oil. Sear the steak for 2-3 minutes per side until cooked to your preferred doneness, then remove and let rest for a few minutes before slicing thinly.

  • 5

    In the same skillet, lower the heat to medium and add the 2 whole eggs and 1 egg white. Gently scramble the eggs until just set.

  • 6

    Fold in the sliced steak into the eggs and heat through.

  • 7

    Plate the steak and egg scramble alongside the roasted sweet potatoes. Optionally, garnish with a sprinkle of extra cumin or fresh herbs if desired.

Steak and Egg Scramble with Roasted Sweet Potatoes

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

Steak and Egg Scramble with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Steak and Egg Scramble with Roasted Sweet Potatoes

Savor a hearty yet balanced breakfast featuring tender, Mexican-spiced flank steak partnered with a light egg scramble and perfectly roasted sweet potatoes. This dish bursts with warm spices and a touch of zesty flair, making it a crowd-pleasing start to any day.

NUTRITION

459kcal
Protein
37.4g
Fat
22.7g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Flank Steak

2 Large Eggs

1 Egg White

1 medium Sweet Potato

2 tsp Olive Oil

1 tsp Chili Powder

1 tsp Cumin

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat oven to 425°F for roasting the sweet potato.

  • 2

    Cube the sweet potato into bite-sized pieces. Toss with 1 tsp olive oil, chili powder, cumin, salt, and pepper. Spread evenly on a baking sheet and roast for about 20-25 minutes until tender and slightly crisp on the edges.

  • 3

    While the sweet potato roasts, season the 4 oz flank steak with salt, pepper, and a pinch of chili powder.

  • 4

    Heat a non-stick skillet over medium-high heat with the remaining 1 tsp olive oil. Sear the steak for 2-3 minutes per side until cooked to your preferred doneness, then remove and let rest for a few minutes before slicing thinly.

  • 5

    In the same skillet, lower the heat to medium and add the 2 whole eggs and 1 egg white. Gently scramble the eggs until just set.

  • 6

    Fold in the sliced steak into the eggs and heat through.

  • 7

    Plate the steak and egg scramble alongside the roasted sweet potatoes. Optionally, garnish with a sprinkle of extra cumin or fresh herbs if desired.