 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Your brunch guests will never know this is diet-friendly. Steak, lentils and an egg deliver 30 grams of metabolism-revving protein per serving. Ingredients:
8 ounces flank steak |
1/4 teaspoon salt |
olive oil cooking spray |
4 eggs |
4 small whole-grain soft tortillas |
1 cup cooked lentils |
2 thin slices pepper-jack cheese |
4 tablespoons salsa, divided |
Directions:
1. Heat a skillet over high heat. Sprinkle steak with salt; coat both sides with cooking spray and place in skillet. Reduce heat to low; cook, turning once or twice, until steak is well browned and center is pink, about 15 minutes. Transfer to a cutting board. Carefully wipe skillet; coat with cooking spray. Cook eggs over high heat sunny-side up, 3 minutes. Toast tortillas in a toaster oven; transfer 1 tortilla to each of 4 plates. Top each with 1/4 cup lentils, 1/2 slice cheese, 1 tablespoon salsa and 1 egg. Thinly slice steak; divide evenly among plates and serve.
2. Per serving: 352 calories, 12 g fat, 5 g saturated fat, 35 g carbohydrate, 12 g fiber, 30 g protein Nutritional analysis provided by Self
|
|