Steak, eggs and veggie breakfast
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
STEAK4oz steakWorcestershire sauce1tbsp flour1tbsp oilEGG1 egg1/4c low fat cheesecooking sprayTOASThalf whole grain bread1 tsp butterSALSAhalf tomato2 large fresh basil leaves1 clove garlic1tbsp lime juice2tsp olive oilsaltpepperVEGGIEShalf zucchinihalf portobello mushroom1/2 cup broccoli cut smallsaltpepper
soak steak in Worcestershire sauce
cut up tomato, basil, garlic and mix together with olive oil, lime juice and salt/pepper to taste. set aside
dredge steak in flour and sear in 1tbsp oil, cook to preference
toss zucchini and broccoli in no stick pan with salt and pepper to taste, they should get nice and crispy, don't overcook, add mushrooms close to end. once veggies cooked, add tomato salsa to veg, toss, keep off heat.
cook egg to taste and top with cheese
toast bread and spread on butter.
Serving Size: 1 breakfast serving
Number of Servings: 1
Recipe submitted by SparkPeople user CLSINGLETON.
cut up tomato, basil, garlic and mix together with olive oil, lime juice and salt/pepper to taste. set aside
dredge steak in flour and sear in 1tbsp oil, cook to preference
toss zucchini and broccoli in no stick pan with salt and pepper to taste, they should get nice and crispy, don't overcook, add mushrooms close to end. once veggies cooked, add tomato salsa to veg, toss, keep off heat.
cook egg to taste and top with cheese
toast bread and spread on butter.
Serving Size: 1 breakfast serving
Number of Servings: 1
Recipe submitted by SparkPeople user CLSINGLETON.
Nutritional Info Amount Per Serving
- Calories: 1,556.5
- Total Fat: 140.4 g
- Cholesterol: 274.9 mg
- Sodium: 412.4 mg
- Total Carbs: 43.5 g
- Dietary Fiber: 6.6 g
- Protein: 40.4 g
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