Veg­etable Steak & Eggs

TAKES: 30 min. MAKES: 4 serv­ings

Simple & Delicious - - ON THE MENU -

Low-carb doesn’t have to be skimpy with this lighter take on steak and eggs. —Robert De­skin, Plan­ta­tion, FL

1 beef skirt or flank steak (1 lb.) 1 tsp. Mon­treal steak sea­son­ing 1 each medium yel­low sum­mer squash and medium zuc­chini, halved and sliced

1 medium sweet red

pep­per, chopped

2 Tbsp. but­ter, di­vided

5 oz. fresh baby spinach (6 cups) 1/2 tsp. salt

1/4 tsp. pep­per

4 large eggs

1/4 cup shred­ded Parme­san cheese

1. Rub steak with sea­son­ing. Grill steak, cov­ered, over medium-high heat, 3-5 min­utes on each side or un­til de­sired done­ness (for medium-rare, a ther­mome­ter should read 135°; medium, 140°; medium-well, 145°).

2. In a non­stick skil­let, saute squash, zuc­chini and red pep­per in 1 Tbsp. but­ter un­til crisp-ten­der. Add the spinach, salt and pep­per; cook un­til wilted. Di­vide among four plates.

3. In the same skil­let, cook eggs in re­main­ing but­ter over low heat to de­sired done­ness. Thinly slice steak across the grain; serve over sauteed veg­eta­bles. Top with egg and cheese.

1 SERV­ING 344 cal., 21g fat (10g sat. fat), 259mg chol., 770mg sod., 7g carb. (4g sug­ars, 2g fiber), 33g pro.

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