Steak and Spinach Egg Scramble with Roasted Sweet Potatoes

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

Steak and Spinach Egg Scramble with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Steak and Spinach Egg Scramble with Roasted Sweet Potatoes

Pan-seared flank steak and sautéed spinach folded into fluffy eggs, served alongside oven-roasted sweet potatoes with a creamy avocado finish.

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NUTRITION

793kcal
Protein
40.2g
Fat
49.7g
Carbs
48.4g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Flank Steak

2 large Eggs

200 grams Sweet Potato, cubed

1.5 tablespoons Avocado Oil

0.5 medium Avocado, sliced

1 cup Fresh Spinach

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with half a tablespoon of avocado oil and a pinch of salt, then roast for 20-25 minutes until tender and slightly browned.

  • 3

    Season the flank steak with salt and pepper, then sear in a skillet with half a tablespoon of avocado oil over medium-high heat for 3-4 minutes per side.

  • 4

    Remove the steak from the pan, let it rest for 5 minutes, and then slice it thinly against the grain.

  • 5

    In the same skillet, add the remaining oil and sauté the spinach until just wilted.

  • 6

    Whisk the eggs in a small bowl and pour them over the spinach, scrambling gently until they are cooked through but still moist.

  • 7

    Plate the egg scramble alongside the roasted sweet potatoes, top with the sliced steak and fresh avocado, and serve immediately.

Steak and Spinach Egg Scramble with Roasted Sweet Potatoes

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

Steak and Spinach Egg Scramble with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Steak and Spinach Egg Scramble with Roasted Sweet Potatoes

Pan-seared flank steak and sautéed spinach folded into fluffy eggs, served alongside oven-roasted sweet potatoes with a creamy avocado finish.

NUTRITION

793kcal
Protein
40.2g
Fat
49.7g
Carbs
48.4g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Flank Steak

2 large Eggs

200 grams Sweet Potato, cubed

1.5 tablespoons Avocado Oil

0.5 medium Avocado, sliced

1 cup Fresh Spinach

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with half a tablespoon of avocado oil and a pinch of salt, then roast for 20-25 minutes until tender and slightly browned.

  • 3

    Season the flank steak with salt and pepper, then sear in a skillet with half a tablespoon of avocado oil over medium-high heat for 3-4 minutes per side.

  • 4

    Remove the steak from the pan, let it rest for 5 minutes, and then slice it thinly against the grain.

  • 5

    In the same skillet, add the remaining oil and sauté the spinach until just wilted.

  • 6

    Whisk the eggs in a small bowl and pour them over the spinach, scrambling gently until they are cooked through but still moist.

  • 7

    Plate the egg scramble alongside the roasted sweet potatoes, top with the sliced steak and fresh avocado, and serve immediately.