Name: Scrambled Eggs with Sautéed Steak and Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2.5 ounces Lean Top Sirloin Steak; 2 Large Eggs; 2 cups Fresh Spinach; 2 teaspoons Extra Virgin Olive Oil; 1 clove Garlic, minced

Nutrition

Per serving

384 calories

Protein: 34g; 36% of calories
Carbs: 4g; 4% of calories
Fat: 25g; 60% of calories

Ingredients

5 items

Instructions

Prep 10 min · Cook 30 min

Slice the top sirloin into very thin strips and season lightly with salt and black pepper.
Heat one teaspoon of olive oil in a non-stick skillet over medium-high heat.
Add the steak strips to the hot pan and sear for 2-3 minutes until browned and cooked to your preference, then transfer to a plate.
Reduce the heat to medium and add the remaining teaspoon of olive oil and the minced garlic to the skillet.
Add the fresh spinach and sauté for 1 minute until it begins to wilt.
Whisk the eggs in a small bowl and pour them into the skillet over the spinach.
Gently stir the eggs with a spatula until soft curds form and they are nearly set.
Fold the cooked steak back into the eggs to warm through for 30 seconds.
Serve immediately while the eggs are hot and fluffy.

Nutrition

Ingredients

Instructions

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