Steak, eggs and veggie breakfast

Steak, eggs and veggie breakfast
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 1
  • 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

View full nutritional breakdown of Steak, eggs and veggie breakfast calories by ingredient
Submitted by:


steak and eggs with pan fried veggies and fresh tomato salsa steak and eggs with pan fried veggies and fresh tomato salsa
Number of Servings: 1


    4oz steak
    Worcestershire sauce
    1tbsp flour
    1tbsp oil

    1 egg
    1/4c low fat cheese
    cooking spray

    half whole grain bread
    1 tsp butter

    half tomato
    2 large fresh basil leaves
    1 clove garlic
    1tbsp lime juice
    2tsp olive oil

    half zucchini
    half portobello mushroom
    1/2 cup broccoli cut small


salsa could be made night before and left in fridge, steak could marinate in sauce overnight as well.


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.

Rate This Recipe