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Vegetable, Steak and Eggs

Low-carb doesn't have to mean skimpy—here's a lighter take on steak and eggs. I love cooking with squash, but feel free to toss in any vegetable combination you like. —Robert Deskin, Plantation, Florida
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 1 beef skirt steak or flank steak (1 pound)
  • 1 teaspoon Montreal steak seasoning
  • 2 tablespoons butter or coconut oil, divided
  • 1 medium zucchini, halved lengthwise and cut into 1/4-inch slices
  • 1 medium yellow summer squash, halved lengthwise and cut into 1/4-inch slices
  • 1 medium sweet red pepper, chopped
  • 5 ounces fresh baby spinach (about 6 cups)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 large eggs
  • 1/4 cup shredded Parmesan cheese


  • Rub steak with seasoning. Grill steak, covered, over medium-high heat or broil 3-4 in. from heat, 3-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes.
  • Meanwhile, in a large nonstick skillet, heat 1 tablespoon butter over medium-high heat. Saute zucchini, squash and red pepper until crisp-tender, 5-7 minutes. Add spinach, salt and pepper; cook and stir until wilted, 2 minutes. Divide among 4 plates; keep warm.
  • In the same skillet, heat remaining butter. Break eggs, 1 at a time, into pan; reduce heat to low. Cook to desired doneness. Thinly slice steak across the grain; serve over vegetables. Top with egg and cheese.

Test Kitchen tips
  • This is a veggie-packed version of steak and eggs.
  • Sirloin steak could be used, too, if you're partial to that cut.

  • Health Tip: Swap canola oil for butter in this recipe and save a few grams of saturated fat per serving.
    Nutrition Facts
    1 serving: 344 calories, 21g fat (10g saturated fat), 259mg cholesterol, 770mg sodium, 7g carbohydrate (4g sugars, 2g fiber), 33g protein.
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