Stuffed Portobello Steak And Egg
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| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Servings |
servings
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Ingredients
- 2 portobello mushrooms
- 3 tbsp avocado oil
- 2 handfuls Spinach (or as much as you want)
- 6 eggs
- 8 oz top round steak (sliced or ground beef)
- 2 tsp chili powder
- 1 tbsp ground espresso
- 1/2 tsp Sea Salt
- 1/4 tsp Black Pepper
- 2 tbsp almonds (or your favorite nut)
Ingredients
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Instructions
- Pre-heat the oven to 425F.
- Remove stem from the portobello mushrooms and cover both sides with 1 tbsp of avocado oil each.
- Bake portobello mushrooms on a baking sheet for 15 minutes.
- While the portobello mushrooms are baking, over medium heat, add a 1/2 tbsp of avocado oil to a pan, then sauté a handful of spinach.
- Add the sliced steak to a bowl and add your favorite steak seasonings. I'm using 2 tsp of chili powder, 1 tbsp of ground espresso, 1/2 tsp of sea salt, and 1/4 tsp of black pepper.
- Spread the seasonings by pressing the spices into the steak so they stick. Dice up the steak into bite size pieces.
- Add steak to the sautéing spinach and cook thoroughly.
9. Once steak is cooked, remove from heat. - Add 1/2 tbsp of avocado to the pan, then add 6 whisked eggs, a handful of spinach, and cook over medium heat until the eggs set.
- Top the portobello mushrooms with the egg and spinach mixture, then top with the steak.
- Add 1 tbsp of almonds or your favorite nut to the side of each plate.
- Enjoy.
Recipe Notes
Nutrition Facts (per serving):
Calories:Â 649
Protein:Â 47g
Carbohydrates: 5g
Fat:Â 49g