Name: Scrambled Eggs with Steak Strips and Roasted Sweet Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.5 oz Top Sirloin Steak; 150g Sweet Potato; 2 Large Eggs; 1/4 cup Egg Whites; 1 tsp Avocado Oil; 1/2 tbsp Grass-fed Butter; 1 cup Fresh Spinach

Scrambled Eggs with Steak Strips and Roasted Sweet Potatoes

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

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Steak Strips and Roasted Sweet Potatoes

Pan-seared steak strips and fluffy scrambled eggs served over oven-roasted sweet potato cubes and wilted spinach, finished with a touch of creamy grass-fed butter.

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NUTRITION

Protein

43.6g

Fat

28.1g

Carbs

32.2g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Top Sirloin Steak

150g Sweet Potato

2 Large Eggs

1/4 cup Egg Whites

1 tsp Avocado Oil

1/2 tbsp Grass-fed Butter

1 cup Fresh Spinach

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PREPARATION

1
Preheat oven to 400 degrees Fahrenheit and toss cubed sweet potatoes with avocado oil and a pinch of salt.
2
Spread potatoes on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
3
Season steak strips with salt and pepper, then sear in a hot skillet for 2-3 minutes per side until browned.
4
Whisk whole eggs and egg whites together in a small bowl.
5
Lower skillet heat to medium-low, add grass-fed butter and spinach, and sauté until the spinach is just wilted.
6
Pour in the egg mixture and scramble gently with the spinach until set but still moist.
7
Plate the roasted sweet potatoes, top with the scrambled eggs and seared steak strips, and serve immediately.