Description
This low-carb Vegetable, Steak and Eggs Skillet is a bold, protein-packed breakfast layered with sautéed zucchini, squash, bell peppers, and fresh spinach—topped with juicy steak, perfectly cooked eggs, and a sprinkle of Parmesan. A colorful, satisfying way to fuel your day.
Ingredients
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1 lb beef skirt or flank steak (450 g)
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1 tsp Montreal steak seasoning (5 g)
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2 tbsp butter or coconut oil, divided (30 g)
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1 medium zucchini, halved and sliced (150 g)
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1 medium yellow squash, halved and sliced (150 g)
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1 medium sweet red pepper, chopped (120 g)
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5 oz baby spinach (140 g)
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½ tsp salt (2.5 g)
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¼ tsp black pepper (1.25 g)
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4 large eggs
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¼ cup shredded Parmesan cheese (25 g)
Instructions
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Cook Steak: Season steak with Montreal seasoning. In a skillet, heat 1 tbsp butter or oil over medium-high heat. Sear steak 3–4 minutes per side to desired doneness. Let rest, then slice thinly.
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Sauté Veggies: In the same skillet, add remaining butter/oil. Cook zucchini, squash, and pepper for 5–6 minutes until tender.
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Add Spinach: Stir in spinach, salt, and pepper. Cook until wilted, about 2 minutes. Transfer to plate and keep warm.
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Cook Eggs: In a clean skillet, fry eggs sunny-side up or over-easy for about 3–4 minutes.
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Assemble: Plate veggies, top with steak slices, then an egg. Sprinkle Parmesan on top and serve hot.
Notes
Use skirt or flank steak for quick cooking and flavor.
Swap vegetables based on what’s available (mushrooms, kale, etc.).
Add heat with chili flakes or hot sauce.
Make ahead by prepping steak and veggies, cooking eggs fresh.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast / Brunch
- Method: Stovetop / Skillet
- Cuisine: American