Grilled Steak and Egg Scramble with Spinach

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

Grilled Steak and Egg Scramble with Spinach

YOUR SOLIN GENERATED RECIPE

Grilled Steak and Egg Scramble with Spinach

Grilled lean sirloin steak scrambled with farm-fresh eggs and baby spinach, served alongside roasted sweet potato cubes for a savory breakfast with a buttery finish.

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NUTRITION

449kcal
Protein
33.5g
Fat
24g
Carbs
24.1g

SERVINGS

1 serving

INGREDIENTS

2 ounces Top Sirloin Steak

1 Large Egg

2 Egg Whites

2 cups Fresh Baby Spinach

1/2 cup Roasted Sweet Potato cubes

1 tablespoon Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat a grill or grill pan over medium-high heat.

  • 2

    Season the steak with a pinch of sea salt and black pepper, then grill for 4-5 minutes per side until it reaches your preferred doneness.

  • 3

    Remove the steak from the heat and let it rest for 5 minutes before slicing it into thin, bite-sized strips.

  • 4

    In a small bowl, whisk together the whole egg and the two egg whites until well combined.

  • 5

    Heat the olive oil in a large non-stick skillet over medium heat and add the pre-roasted sweet potato cubes to warm through.

  • 6

    Toss the fresh baby spinach into the skillet and sauté for 1-2 minutes until it begins to wilt.

  • 7

    Pour the egg mixture into the skillet with the potatoes and spinach, stirring gently to scramble.

  • 8

    Once the eggs are nearly set, fold in the grilled steak strips and serve immediately while hot.

Grilled Steak and Egg Scramble with Spinach

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

Grilled Steak and Egg Scramble with Spinach

YOUR SOLIN GENERATED RECIPE

Grilled Steak and Egg Scramble with Spinach

Grilled lean sirloin steak scrambled with farm-fresh eggs and baby spinach, served alongside roasted sweet potato cubes for a savory breakfast with a buttery finish.

NUTRITION

449kcal
Protein
33.5g
Fat
24g
Carbs
24.1g

SERVINGS

1 serving

INGREDIENTS

2 ounces Top Sirloin Steak

1 Large Egg

2 Egg Whites

2 cups Fresh Baby Spinach

1/2 cup Roasted Sweet Potato cubes

1 tablespoon Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat a grill or grill pan over medium-high heat.

  • 2

    Season the steak with a pinch of sea salt and black pepper, then grill for 4-5 minutes per side until it reaches your preferred doneness.

  • 3

    Remove the steak from the heat and let it rest for 5 minutes before slicing it into thin, bite-sized strips.

  • 4

    In a small bowl, whisk together the whole egg and the two egg whites until well combined.

  • 5

    Heat the olive oil in a large non-stick skillet over medium heat and add the pre-roasted sweet potato cubes to warm through.

  • 6

    Toss the fresh baby spinach into the skillet and sauté for 1-2 minutes until it begins to wilt.

  • 7

    Pour the egg mixture into the skillet with the potatoes and spinach, stirring gently to scramble.

  • 8

    Once the eggs are nearly set, fold in the grilled steak strips and serve immediately while hot.