YOUR SOLIN GENERATED RECIPE
Scrambled Egg Whites with Sautéed Steak and Roasted Potatoes
Pan-seared lean steak and fluffy egg whites served with herb-roasted potato cubes and sautéed peppers for a satisfying, toasted finish.
INGREDIENTS
2 ounces Lean Top Sirloin Steak
110 grams Egg Whites
150 grams White Potato
1 teaspoon Avocado Oil
1/2 cup Red Bell Pepper
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Dice the potato into half-inch cubes and toss them with half of the avocado oil and a pinch of sea salt.
Spread the potatoes on the baking sheet and roast for 20 to 25 minutes until the edges are golden and crisp.
Slice the steak into thin strips and season lightly with salt and black pepper.
Heat a non-stick skillet over medium-high heat with the remaining avocado oil and sear the steak strips for 2 minutes per side until browned.
Remove the steak from the pan and set aside while lowering the heat to medium.
Add the diced bell peppers to the same skillet and sauté for 3 minutes until they begin to soften.
Pour the egg whites into the skillet with the peppers and scramble gently until they are fully set and fluffy.
Plate the egg whites and steak alongside the roasted potatoes and serve immediately.