Description
Vegetable, Steak and Eggs is a vibrant and satisfying dish that elevates your breakfast or brunch experience. Featuring tender ribeye steak, colorful vegetables, and perfectly cooked eggs, this recipe is not only flavorful but also highly versatile. Each bite combines crunchy veggies with juicy steak and creamy eggs, making it a delightful meal any time of day. Whether you’re enjoying it solo or sharing with friends, this dish is sure to impress.
Ingredients
Scale
- 8 oz ribeye steak
- 2 large eggs
- 1 cup bell peppers (mixed colors)
- 1 cup zucchini (sliced)
- 1 medium onion (chopped)
- 2 tsp olive oil
- Salt and pepper to taste
Instructions
- Prepare the Ingredients: Wash and chop the bell peppers, zucchini, and onion into bite-sized pieces.
- Sear the Steak: Heat olive oil in a skillet over medium-high heat. Season steak with salt and pepper; cook for about 4 minutes per side for medium-rare. Remove from heat and let rest.
- Sauté the Vegetables: In the same skillet, add onions; sauté until translucent (about 3 minutes). Add bell peppers and zucchini; cook until tender (about 5 minutes).
- Fry the Eggs: Push veggies to one side; crack eggs into the other side. Cook sunny-side up until whites are set (about 3 minutes).
- Plate It Up: Slice steak thinly against the grain. Layer sautéed vegetables on plates, followed by steak slices and topped with eggs.
- Serve with Flair: Drizzle with olive oil or hot sauce if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Brunch
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 4g
- Sodium: 350mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 225mg