YOUR SOLIN GENERATED RECIPE
Egg White and Steak Scramble with Roasted Potatoes
Sautéed lean steak and fluffy egg whites scrambled with fresh spinach, served with a side of crispy herb-roasted potatoes.
INGREDIENTS
2.5 ounces Top Sirloin Steak, cubed
0.5 cup Liquid Egg Whites
160 grams Red Potatoes, diced
1.5 teaspoons Extra Virgin Olive Oil
1 cup Fresh Spinach
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the diced red potatoes with half of the olive oil and a pinch of salt and pepper.
Spread the potatoes on the baking sheet and roast for 20-25 minutes until they are golden and crispy.
While the potatoes roast, heat the remaining olive oil in a non-stick skillet over medium-high heat.
Add the steak cubes to the skillet and sear for 2-3 minutes until browned on all sides, then remove the steak and set aside.
Reduce the heat to medium and add the fresh spinach to the same skillet, sautéing until just wilted.
Pour the egg whites into the skillet with the spinach and scramble gently until the eggs are fully set.
Fold the seared steak back into the egg white scramble to warm through.
Serve the steak and egg scramble immediately alongside the roasted potatoes.