NUTRITION

SERVINGS

INGREDIENTS

2 Large Eggs

1.75 ounces Top Sirloin Steak, thinly sliced

1 cup Fresh Baby Spinach

0.5 medium Avocado, sliced

1 teaspoon Avocado Oil

1/4 teaspoon Sea Salt

1/4 teaspoon Black Pepper

PREPARATION

• 1

  Slice the sirloin steak into thin strips and season with half of the salt and pepper.

• 2

  Heat the avocado oil in a non-stick skillet over medium-high heat.

• 3

  Add the steak strips to the hot skillet and sear for 2-3 minutes until browned and cooked to your preference, then remove from the pan and set aside.

• 4

  In the same skillet, add the baby spinach and sauté for 1 minute until just wilted.

• 5

  While the spinach cooks, whisk the eggs in a small bowl with the remaining salt and pepper.

• 6

  Reduce the heat to medium-low and pour the whisked eggs into the skillet with the spinach.

• 7

  Gently stir the eggs with a spatula until they are soft and fluffy.

• 8

  Fold the cooked steak strips back into the eggs for 30 seconds to warm through.

• 9

  Transfer the scramble to a plate and serve immediately with the fresh avocado slices on the side.