Name: Seared Steak and Egg White Scramble with Sautéed Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz Top Sirloin Steak, thinly sliced; 0.5 cup Liquid Egg Whites; 2 cups Fresh Spinach; 2 tsp Avocado Oil; 0.5 cup Cherry Tomatoes, halved; 1 slice Sprouted Grain Bread

Seared Steak and Egg White Scramble with Sautéed Spinach

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

YOUR SOLIN GENERATED RECIPE

Seared Steak and Egg White Scramble with Sautéed Spinach

Pan-seared sirloin strips and fluffy egg whites scrambled with fresh spinach and tomatoes, served with a side of sprouted grain toast for a satisfying, savory crunch.

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NUTRITION

Protein

39.2g

Fat

17.6g

Carbs

21g

SERVINGS

1 serving

INGREDIENTS

3 oz Top Sirloin Steak, thinly sliced

0.5 cup Liquid Egg Whites

2 cups Fresh Spinach

2 tsp Avocado Oil

0.5 cup Cherry Tomatoes, halved

1 slice Sprouted Grain Bread

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PREPARATION

1
Thinly slice the top sirloin against the grain and season lightly with sea salt and black pepper.
2
Heat one teaspoon of avocado oil in a non-stick skillet over medium-high heat.
3
Add the steak strips to the hot pan and sear for 2-3 minutes until browned, then remove from the pan and set aside.
4
Reduce heat to medium and add the remaining teaspoon of oil along with the cherry tomatoes and spinach.
5
Sauté the vegetables for 1-2 minutes until the spinach is just wilted.
6
Pour the egg whites into the skillet with the vegetables and stir gently to scramble until the eggs are set and fluffy.
7
Fold the seared steak back into the egg mixture to warm through.
8
Toast the sprouted grain bread until golden and serve alongside the scramble.