Steak and Spinach Egg Scramble with Sweet Potato Hash

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

Steak and Spinach Egg Scramble with Sweet Potato Hash

YOUR SOLIN GENERATED RECIPE

Steak and Spinach Egg Scramble with Sweet Potato Hash

Pan-seared sirloin and eggs scrambled with spinach, served with a golden sweet potato hash seasoned with smoky paprika.

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NUTRITION

597kcal
Protein
42.1g
Fat
28.3g
Carbs
43.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Top Sirloin Steak, sliced into strips

1 Large Egg

0.25 cup Egg Whites

180g Sweet Potato, cubed

2 cups Fresh Spinach

1 tbsp Avocado Oil

50g Yellow Onion, diced

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PREPARATION

  • 1

    Peel and dice the sweet potato into small, uniform half-inch cubes.

  • 2

    Heat half of the avocado oil in a large non-stick skillet over medium heat and add the sweet potatoes and diced onions.

  • 3

    Cook the hash for 10-12 minutes, stirring occasionally, until the potatoes are tender and have developed a golden-brown crust.

  • 4

    While the hash cooks, season the sirloin strips with salt, pepper, and a pinch of smoky paprika.

  • 5

    Remove the hash from the pan and set aside, then add the remaining oil and sear the steak strips for 2 minutes per side until browned.

  • 6

    Whisk the whole egg and egg whites together, then pour into the skillet with the steak.

  • 7

    Add the spinach to the pan and gently fold the eggs until they are just set and the spinach is wilted.

  • 8

    Serve the scramble immediately alongside the warm sweet potato hash.

Steak and Spinach Egg Scramble with Sweet Potato Hash

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

Steak and Spinach Egg Scramble with Sweet Potato Hash

YOUR SOLIN GENERATED RECIPE

Steak and Spinach Egg Scramble with Sweet Potato Hash

Pan-seared sirloin and eggs scrambled with spinach, served with a golden sweet potato hash seasoned with smoky paprika.

NUTRITION

597kcal
Protein
42.1g
Fat
28.3g
Carbs
43.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Top Sirloin Steak, sliced into strips

1 Large Egg

0.25 cup Egg Whites

180g Sweet Potato, cubed

2 cups Fresh Spinach

1 tbsp Avocado Oil

50g Yellow Onion, diced

PREPARATION

  • 1

    Peel and dice the sweet potato into small, uniform half-inch cubes.

  • 2

    Heat half of the avocado oil in a large non-stick skillet over medium heat and add the sweet potatoes and diced onions.

  • 3

    Cook the hash for 10-12 minutes, stirring occasionally, until the potatoes are tender and have developed a golden-brown crust.

  • 4

    While the hash cooks, season the sirloin strips with salt, pepper, and a pinch of smoky paprika.

  • 5

    Remove the hash from the pan and set aside, then add the remaining oil and sear the steak strips for 2 minutes per side until browned.

  • 6

    Whisk the whole egg and egg whites together, then pour into the skillet with the steak.

  • 7

    Add the spinach to the pan and gently fold the eggs until they are just set and the spinach is wilted.

  • 8

    Serve the scramble immediately alongside the warm sweet potato hash.