YOUR SOLIN GENERATED RECIPE
Hearty Steak and Egg Breakfast Burrito
Sizzling grass-fed steak strips and fluffy eggs wrapped in a toasted whole wheat tortilla with vibrant peppers for a savory, protein-packed morning.
INGREDIENTS
4.5 oz grass-fed sirloin steak
1 large egg
2 tbsp egg whites
1 medium whole wheat tortilla
0.25 cup red bell pepper
0.25 cup yellow onion
1 tsp avocado oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Slice the grass-fed sirloin into thin, bite-sized strips against the grain.
Season the steak strips evenly with sea salt, black pepper, and garlic powder.
Heat the avocado oil in a large skillet over medium-high heat until shimmering.
Add the steak to the skillet and sear for 2-3 minutes until browned and caramelized.
Toss in the diced red bell pepper and yellow onion, sautéing until they are tender-crisp.
In a small bowl, whisk the whole egg and egg whites together until well combined.
Push the steak and vegetables to one side of the pan and pour the eggs into the empty side.
Gently scramble the eggs until just set, then fold them into the steak and pepper mixture.
Warm the whole wheat tortilla in a dry pan for 30 seconds per side until pliable.
Spoon the filling into the center of the tortilla, fold in the sides, and roll tightly to serve.