YOUR SOLIN GENERATED RECIPE
Scrambled Eggs with Sautéed Steak and Spinach
Pan-seared sirloin steak and fluffy scrambled eggs served with wilted baby spinach and roasted sweet potatoes, topped with creamy sliced avocado.
INGREDIENTS
3 oz Top Sirloin Steak, thinly sliced
2 Large Eggs, whisked
1/2 cup Roasted Sweet Potato cubes
1 cup Fresh Baby Spinach
1 tsp Avocado Oil
1/3 medium Avocado, sliced
PREPARATION
Heat a cast-iron skillet over medium-high heat with half of the avocado oil.
Season the steak strips with a pinch of sea salt and black pepper, then sear for 2-3 minutes until browned and cooked to your preference.
Remove the steak from the pan and set aside to rest.
In the same skillet, add the remaining oil and the baby spinach, sautéing until just wilted.
Lower the heat to medium-low and pour in the whisked eggs, stirring gently until they reach a soft, fluffy scramble.
Warm the pre-baked sweet potato cubes in the microwave or a separate pan if needed.
Plate the scrambled eggs alongside the steak and sweet potatoes.
Garnish the dish with fresh avocado slices and an optional sprinkle of red pepper flakes.