Scrambled Eggs with Sautéed Peas, Carrots, and Steak Strips

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

Scrambled Eggs with Sautéed Peas, Carrots, and Steak Strips

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Sautéed Peas, Carrots, and Steak Strips

A hearty breakfast that features fluffy scrambled eggs paired with lightly sautéed peas and carrots, accented by tender lean steak strips. This dish delivers a satisfying mix of textures and flavors, balancing the rich, buttery eggs with the natural sweetness of the veggies and the savory bite of steak.

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NUTRITION

399kcal
Protein
34.6g
Fat
21.3g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (150g)

2 ounces Lean Beef Steak (56g)

1/3 cup Green Peas (50g)

1/2 cup sliced Carrots (61g)

1 teaspoon Butter (4.7g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Start by slicing the lean beef steak into thin strips. Season with a pinch of salt and pepper.

  • 2

    In a non-stick skillet, heat half of the butter over medium-high heat. Sauté the steak strips for about 1-2 minutes on each side until cooked to your desired doneness. Remove the steak from the skillet and set aside.

  • 3

    In the same skillet, add the remaining butter. Toss in the sliced carrots and green peas, and sauté for about 3-4 minutes until the vegetables are tender but still vibrant.

  • 4

    Meanwhile, crack the eggs into a bowl, season with salt and pepper, and whisk until well combined.

  • 5

    Lower the heat to medium-low and pour the eggs into the skillet with the vegetables. Allow the eggs to sit undisturbed for a few seconds, then gently stir with a spatula to create soft curds.

  • 6

    When the eggs are softly scrambled and nearly set, gently fold in the cooked steak strips, warming them through.

  • 7

    Serve immediately while hot, and enjoy your nutritious and balanced breakfast.

Scrambled Eggs with Sautéed Peas, Carrots, and Steak Strips

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

Scrambled Eggs with Sautéed Peas, Carrots, and Steak Strips

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Sautéed Peas, Carrots, and Steak Strips

A hearty breakfast that features fluffy scrambled eggs paired with lightly sautéed peas and carrots, accented by tender lean steak strips. This dish delivers a satisfying mix of textures and flavors, balancing the rich, buttery eggs with the natural sweetness of the veggies and the savory bite of steak.

NUTRITION

399kcal
Protein
34.6g
Fat
21.3g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (150g)

2 ounces Lean Beef Steak (56g)

1/3 cup Green Peas (50g)

1/2 cup sliced Carrots (61g)

1 teaspoon Butter (4.7g)

Salt and Pepper to taste

PREPARATION

  • 1

    Start by slicing the lean beef steak into thin strips. Season with a pinch of salt and pepper.

  • 2

    In a non-stick skillet, heat half of the butter over medium-high heat. Sauté the steak strips for about 1-2 minutes on each side until cooked to your desired doneness. Remove the steak from the skillet and set aside.

  • 3

    In the same skillet, add the remaining butter. Toss in the sliced carrots and green peas, and sauté for about 3-4 minutes until the vegetables are tender but still vibrant.

  • 4

    Meanwhile, crack the eggs into a bowl, season with salt and pepper, and whisk until well combined.

  • 5

    Lower the heat to medium-low and pour the eggs into the skillet with the vegetables. Allow the eggs to sit undisturbed for a few seconds, then gently stir with a spatula to create soft curds.

  • 6

    When the eggs are softly scrambled and nearly set, gently fold in the cooked steak strips, warming them through.

  • 7

    Serve immediately while hot, and enjoy your nutritious and balanced breakfast.