A hearty, low-carb breakfast featuring tender seared steak strips with onions and peppers, soft and fluffy scrambled eggs, and creamy sliced avocado sprinkled with sea salt. Perfect for energy, satisfaction, and clean eating!
𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:
For the steak & veggies:
1 steak (flank, skirt, or sirloin)
1 tbsp olive oil or butter
½ red onion, sliced
1 poblano or green bell pepper, sliced
1 garlic clove, minced
Salt & pepper
Optional: pinch of smoked paprika or cumin
For the scrambled eggs:
3–4 eggs
1 tbsp butter
Salt & pepper
For the avocado:
½ ripe avocado, sliced
Pinch of flaky sea salt
𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬:
Cook the steak:
Heat oil in a skillet over medium-high. Season steak with salt and pepper. Sear for 3–4 mins per side (depending on thickness). Set aside to rest, then slice.
Sauté onions & peppers:
In the same pan, add sliced onion and pepper. Sauté until softened and lightly caramelized. Add garlic and season.
Make the scrambled eggs:
Melt butter in a pan on low-medium heat. Add whisked eggs with a pinch of salt. Gently fold until soft, fluffy, and just set.
Assemble the plate:
Lay sliced avocado on the side and sprinkle with flaky sea salt. Add scrambled eggs and steak with peppers on the plate.
Prep Time: 10 mins
Cooking Time: 15 mins
Total Time: 25 mins
Kcal: ~520 per serving
Servings: 1
enjoy