Creamy Scrambled Eggs with Sautéed Steak and Roasted Potatoes

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

Creamy Scrambled Eggs with Sautéed Steak and Roasted Potatoes

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Sautéed Steak and Roasted Potatoes

Pan-seared sirloin strips and soft-scrambled eggs served alongside herb-roasted gold potatoes, finished with a sprinkle of fresh, fragrant chives.

Try 7 days free, then $12.99 / mo.

NUTRITION

505kcal
Protein
39.3g
Fat
25.1g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Top Sirloin Steak

1 Large Egg

2 Large Egg Whites

150g Yellow Gold Potatoes

2 tsp Extra Virgin Olive Oil

1 tsp Grass-fed Butter

1 tbsp Fresh Chives

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Dice the potatoes into half-inch cubes and toss them with one teaspoon of olive oil, sea salt, and black pepper.

  • 3

    Roast the potatoes for 20-25 minutes until they are golden brown and crisp on the edges.

  • 4

    While the potatoes roast, season the sirloin steak with salt and pepper, then sear it in a skillet over medium-high heat with the remaining teaspoon of olive oil for 3-4 minutes per side.

  • 5

    Remove the steak from the pan and let it rest for 5 minutes before slicing into thin strips.

  • 6

    In a small bowl, whisk together the whole egg and egg whites until well combined.

  • 7

    In a non-stick skillet over low heat, melt the grass-fed butter and add the egg mixture, stirring constantly with a spatula for a soft, creamy scramble.

  • 8

    Plate the velvety eggs alongside the sliced steak and roasted potatoes, garnishing everything with fresh chopped chives.

Creamy Scrambled Eggs with Sautéed Steak and Roasted Potatoes

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

Creamy Scrambled Eggs with Sautéed Steak and Roasted Potatoes

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Sautéed Steak and Roasted Potatoes

Pan-seared sirloin strips and soft-scrambled eggs served alongside herb-roasted gold potatoes, finished with a sprinkle of fresh, fragrant chives.

NUTRITION

505kcal
Protein
39.3g
Fat
25.1g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Top Sirloin Steak

1 Large Egg

2 Large Egg Whites

150g Yellow Gold Potatoes

2 tsp Extra Virgin Olive Oil

1 tsp Grass-fed Butter

1 tbsp Fresh Chives

PREPARATION

  • 1

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

  • 2

    Dice the potatoes into half-inch cubes and toss them with one teaspoon of olive oil, sea salt, and black pepper.

  • 3

    Roast the potatoes for 20-25 minutes until they are golden brown and crisp on the edges.

  • 4

    While the potatoes roast, season the sirloin steak with salt and pepper, then sear it in a skillet over medium-high heat with the remaining teaspoon of olive oil for 3-4 minutes per side.

  • 5

    Remove the steak from the pan and let it rest for 5 minutes before slicing into thin strips.

  • 6

    In a small bowl, whisk together the whole egg and egg whites until well combined.

  • 7

    In a non-stick skillet over low heat, melt the grass-fed butter and add the egg mixture, stirring constantly with a spatula for a soft, creamy scramble.

  • 8

    Plate the velvety eggs alongside the sliced steak and roasted potatoes, garnishing everything with fresh chopped chives.