YOUR SOLIN GENERATED RECIPE
Steak and Egg Scramble with Sautéed Spinach
Pan-seared lean sirloin and fluffy eggs scrambled with fresh baby spinach and bell peppers, finished with a touch of savory garlic.
INGREDIENTS
3.5 ounces Lean Sirloin Steak
2 Large Eggs
2 cups Baby Spinach
2 teaspoons Olive Oil
1/4 cup Red Bell Pepper
PREPARATION
Slice the sirloin into thin strips and season with a pinch of salt and black pepper.
Heat one teaspoon of olive oil in a non-stick skillet over medium-high heat.
Add the steak strips to the pan and sear for 2-3 minutes until browned, then remove and set aside on a plate.
Lower the heat to medium and add the remaining teaspoon of olive oil to the same skillet.
Sauté the diced red bell peppers for 3 minutes until they begin to soften.
Toss in the baby spinach and cook for 1 minute until just wilted.
Whisk the eggs in a small bowl and pour them into the skillet with the vegetables.
Gently scramble the eggs with a spatula until they are mostly set but still moist.
Fold the cooked steak strips back into the scramble to warm through for 30 seconds before serving.