Scrambled Eggs with Sautéed Spinach, Avocado, and Lean Steak

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

Scrambled Eggs with Sautéed Spinach, Avocado, and Lean Steak

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Sautéed Spinach, Avocado, and Lean Steak

Start your day with a nutritious and savory scramble featuring fluffy eggs, vibrant sautéed spinach, creamy avocado slices, and tender lean steak. This balanced plate delivers robust flavor and a delightful textural contrast that's perfect for a protein-packed breakfast.

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NUTRITION

364kcal
Protein
33.8g
Fat
22.4g
Carbs
5g

SERVINGS

1 serving

INGREDIENTS

2 whole eggs

2 egg whites

2 ounces lean top sirloin steak, sliced

1 cup raw spinach

1/4 avocado

1 teaspoon extra virgin olive oil

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PREPARATION

  • 1

    Thinly slice the lean steak into bite-sized strips. Season lightly with salt and pepper if desired.

  • 2

    Heat half the olive oil in a non-stick skillet over medium-high heat. Sauté the steak strips for 2-3 minutes until they are browned and just cooked through, then remove from the pan and set aside.

  • 3

    In the same skillet, add the remaining olive oil and toss in the fresh spinach. Sauté for about 1-2 minutes until the spinach wilts lightly.

  • 4

    While the spinach is cooking, crack the whole eggs and egg whites into a bowl. Whisk together until well-combined.

  • 5

    Reduce the heat to medium-low and pour the egg mixture into the skillet with spinach. Gently scramble the eggs, stirring frequently until they begin to set.

  • 6

    Just before the eggs finish cooking, fold in the cooked steak strips ensuring even distribution.

  • 7

    Transfer the scrambled mixture to a serving plate. Top with sliced avocado and serve immediately.

Scrambled Eggs with Sautéed Spinach, Avocado, and Lean Steak

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

Scrambled Eggs with Sautéed Spinach, Avocado, and Lean Steak

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Sautéed Spinach, Avocado, and Lean Steak

Start your day with a nutritious and savory scramble featuring fluffy eggs, vibrant sautéed spinach, creamy avocado slices, and tender lean steak. This balanced plate delivers robust flavor and a delightful textural contrast that's perfect for a protein-packed breakfast.

NUTRITION

364kcal
Protein
33.8g
Fat
22.4g
Carbs
5g

SERVINGS

1 serving

INGREDIENTS

2 whole eggs

2 egg whites

2 ounces lean top sirloin steak, sliced

1 cup raw spinach

1/4 avocado

1 teaspoon extra virgin olive oil

PREPARATION

  • 1

    Thinly slice the lean steak into bite-sized strips. Season lightly with salt and pepper if desired.

  • 2

    Heat half the olive oil in a non-stick skillet over medium-high heat. Sauté the steak strips for 2-3 minutes until they are browned and just cooked through, then remove from the pan and set aside.

  • 3

    In the same skillet, add the remaining olive oil and toss in the fresh spinach. Sauté for about 1-2 minutes until the spinach wilts lightly.

  • 4

    While the spinach is cooking, crack the whole eggs and egg whites into a bowl. Whisk together until well-combined.

  • 5

    Reduce the heat to medium-low and pour the egg mixture into the skillet with spinach. Gently scramble the eggs, stirring frequently until they begin to set.

  • 6

    Just before the eggs finish cooking, fold in the cooked steak strips ensuring even distribution.

  • 7

    Transfer the scrambled mixture to a serving plate. Top with sliced avocado and serve immediately.