NUTRITION

SERVINGS

INGREDIENTS

5 oz top sirloin steak

2 large eggs

0.5 cup red bell pepper

0.25 cup yellow onion

1 cup baby spinach

0.5 tbsp ghee

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Slice the top sirloin steak into thin, bite-sized strips and finely dice the red bell pepper and yellow onion.

• 2

  Heat the ghee in a large cast-iron skillet over medium-high heat until shimmering.

• 3

  Add the steak strips to the skillet and season with half of the sea salt, black pepper, and garlic powder.

• 4

  Sear the steak for 2-3 minutes until browned and caramelized, then remove from the pan and set aside.

• 5

  In the same skillet, add the diced peppers and onions, sautéing for 4 minutes until they are tender and slightly charred.

• 6

  While the vegetables cook, whisk the eggs in a small bowl with the remaining sea salt, black pepper, and garlic powder.

• 7

  Add the baby spinach to the skillet and stir for 1 minute until just wilted.

• 8

  Reduce the heat to medium and pour the whisked eggs over the vegetables, stirring gently to create soft, fluffy curds.

• 9

  Fold the cooked steak strips back into the egg mixture until heated through and serve immediately.