YOUR SOLIN GENERATED RECIPE
Egg White and Spinach Scramble with Sautéed Potatoes and Steak
Pan-seared sirloin and fluffy egg whites scrambled with spinach, served with a side of golden, crispy potatoes.
INGREDIENTS
0.75 cup Egg Whites
1.5 ounces Top Sirloin Steak
120 grams Red Potatoes
1 cup Fresh Spinach
1.25 teaspoons Olive Oil
PREPARATION
Dice the red potatoes into small, uniform cubes.
Heat half of the olive oil in a non-stick skillet over medium-high heat.
Add the potatoes to the skillet and cook until tender and golden brown, then remove and set aside.
Season the sirloin steak with a pinch of salt and pepper, then sear in the same pan until your desired level of doneness is reached.
Remove the steak from the pan and let it rest for a few minutes before slicing into thin strips.
Lower the skillet heat to medium and add the remaining olive oil.
Add the fresh spinach to the pan and sauté briefly until just wilted.
Pour the egg whites over the spinach and scramble gently until the whites are opaque and fully set.
Plate the egg white scramble alongside the sliced steak and crispy sautéed potatoes.