Egg White Spinach Scramble with Seared Steak and Roasted Brussels Sprouts

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

Egg White Spinach Scramble with Seared Steak and Roasted Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Seared Steak and Roasted Brussels Sprouts

Start your morning with a deliciously balanced plate featuring a fluffy egg white scramble enriched with fresh spinach, perfectly seared lean steak, and crispy roasted Brussels sprouts drizzled with olive oil for an extra burst of flavor. This savory breakfast packs a satisfying protein punch while keeping your calories in check.

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NUTRITION

401kcal
Protein
41.3g
Fat
20.1g
Carbs
13.1g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (approx. 120g)

1 cup raw spinach (30g)

3 ounces lean sirloin steak (85g)

1 cup Brussels sprouts (88g)

3 teaspoons extra virgin olive oil (13.5g)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the Brussels sprouts with 3 teaspoons of extra virgin olive oil, salt, and pepper. Arrange them on a baking sheet and roast in the oven for 20-25 minutes until tender and slightly crispy on the edges.

  • 3

    While the Brussels sprouts are roasting, heat a non-stick skillet over medium-high heat and sear the steak. Cook the 3-ounce steak for about 2-3 minutes per side for medium-rare, then remove and let it rest. Once rested, slice thinly against the grain.

  • 4

    In the same skillet, pour in the egg whites along with the fresh spinach. Sauté gently over medium heat until the eggs are just set and the spinach is wilted, stirring frequently.

  • 5

    Plate the egg white scramble and arrange the sliced steak alongside it. Serve with the roasted Brussels sprouts for a protein-rich, satisfying breakfast.

Egg White Spinach Scramble with Seared Steak and Roasted Brussels Sprouts

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

Egg White Spinach Scramble with Seared Steak and Roasted Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Egg White Spinach Scramble with Seared Steak and Roasted Brussels Sprouts

Start your morning with a deliciously balanced plate featuring a fluffy egg white scramble enriched with fresh spinach, perfectly seared lean steak, and crispy roasted Brussels sprouts drizzled with olive oil for an extra burst of flavor. This savory breakfast packs a satisfying protein punch while keeping your calories in check.

NUTRITION

401kcal
Protein
41.3g
Fat
20.1g
Carbs
13.1g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (approx. 120g)

1 cup raw spinach (30g)

3 ounces lean sirloin steak (85g)

1 cup Brussels sprouts (88g)

3 teaspoons extra virgin olive oil (13.5g)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the Brussels sprouts with 3 teaspoons of extra virgin olive oil, salt, and pepper. Arrange them on a baking sheet and roast in the oven for 20-25 minutes until tender and slightly crispy on the edges.

  • 3

    While the Brussels sprouts are roasting, heat a non-stick skillet over medium-high heat and sear the steak. Cook the 3-ounce steak for about 2-3 minutes per side for medium-rare, then remove and let it rest. Once rested, slice thinly against the grain.

  • 4

    In the same skillet, pour in the egg whites along with the fresh spinach. Sauté gently over medium heat until the eggs are just set and the spinach is wilted, stirring frequently.

  • 5

    Plate the egg white scramble and arrange the sliced steak alongside it. Serve with the roasted Brussels sprouts for a protein-rich, satisfying breakfast.