Egg White and Spinach Scramble with Sautéed Steak Strips

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

Egg White and Spinach Scramble with Sautéed Steak Strips

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Sautéed Steak Strips

Sautéed lean steak strips and fluffy egg whites scrambled with fresh spinach, served with a side of roasted sweet potato for a satisfying, caramelized finish.

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NUTRITION

380kcal
Protein
33.3g
Fat
17.1g
Carbs
24.2g

SERVINGS

1 serving

INGREDIENTS

2 ounces Top Round Steak, sliced into thin strips

1/2 cup Egg Whites

2 cups Fresh Spinach

1 tablespoon Olive Oil

100 grams Baked Sweet Potato, cubed

1 clove Garlic, minced

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PREPARATION

  • 1

    Prepare the sweet potato by dicing it into small cubes and lightly browning them in a skillet with a teaspoon of the olive oil until tender and caramelized.

  • 2

    Season the steak strips with a pinch of sea salt and black pepper.

  • 3

    Heat a separate non-stick skillet over medium-high heat with another teaspoon of olive oil and sear the steak strips for 2-3 minutes until browned and cooked through, then remove from the pan.

  • 4

    In the same skillet, add the remaining oil and minced garlic, sautéing for 30 seconds before adding the fresh spinach.

  • 5

    Once the spinach has wilted, pour in the egg whites and cook, stirring gently, until the eggs are fully set and fluffy.

  • 6

    Fold the cooked steak strips back into the egg scramble to warm through.

  • 7

    Plate the scramble alongside the roasted sweet potato cubes and serve immediately.

Egg White and Spinach Scramble with Sautéed Steak Strips

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

Egg White and Spinach Scramble with Sautéed Steak Strips

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Sautéed Steak Strips

Sautéed lean steak strips and fluffy egg whites scrambled with fresh spinach, served with a side of roasted sweet potato for a satisfying, caramelized finish.

NUTRITION

380kcal
Protein
33.3g
Fat
17.1g
Carbs
24.2g

SERVINGS

1 serving

INGREDIENTS

2 ounces Top Round Steak, sliced into thin strips

1/2 cup Egg Whites

2 cups Fresh Spinach

1 tablespoon Olive Oil

100 grams Baked Sweet Potato, cubed

1 clove Garlic, minced

PREPARATION

  • 1

    Prepare the sweet potato by dicing it into small cubes and lightly browning them in a skillet with a teaspoon of the olive oil until tender and caramelized.

  • 2

    Season the steak strips with a pinch of sea salt and black pepper.

  • 3

    Heat a separate non-stick skillet over medium-high heat with another teaspoon of olive oil and sear the steak strips for 2-3 minutes until browned and cooked through, then remove from the pan.

  • 4

    In the same skillet, add the remaining oil and minced garlic, sautéing for 30 seconds before adding the fresh spinach.

  • 5

    Once the spinach has wilted, pour in the egg whites and cook, stirring gently, until the eggs are fully set and fluffy.

  • 6

    Fold the cooked steak strips back into the egg scramble to warm through.

  • 7

    Plate the scramble alongside the roasted sweet potato cubes and serve immediately.