Pan-Seared Steak with Herbed Scrambled Eggs & Sautéed Greens

Name: Pan-Seared Steak with Herbed Scrambled Eggs & Sautéed Greens
Ingredients: 1 (8-10 oz) steak (e.g., ribeye, sirloin); 4 large eggs; 5 oz fresh spinach; 2 medium carrots, peeled and ribboned or thinly sliced; 1/2 tsp garlic powder (for veggies); 1/2 tsp onion powder (for veggies); 1/2 tsp parsley flakes (for eggs); 1/4 tsp dried oregano (for eggs); 1/4 tsp paprika (for steak/eggs); 1 tbsp cooking oil (assumed); 1 tbsp butter (assumed); Salt and black pepper, to taste (assumed); Optional: 1 tbsp almond milk (for eggs)

Recipe by Zideons

Published January 08, 2026

A robust and fulfilling meal perfect for any time of day, this dish showcases perfectly pan-seared steak alongside fluffy herbed scrambled eggs. A vibrant side of sautéed carrots and spinach adds freshness and color, making the most of the inventory's proteins and vegetables.

AI-Generated Recipe Disclaimer:
This recipe was generated by artificial intelligence and may not be fully accurate. Always use your best judgment, follow proper food safety practices, and adjust ingredients or cooking methods as needed. MealMagX is not responsible for cooking outcomes, dietary reactions, or food safety issues.

Instructions

Pat the steak dry and season generously with salt, black pepper, and a pinch of paprika. Heat 1 tbsp cooking oil in a cast-iron skillet or heavy-bottomed pan over medium-high heat until shimmering.

Sear the steak for 3-5 minutes per side for medium-rare, or to your desired doneness. Remove steak from pan and let it rest on a cutting board, tented with foil.

In the same skillet (add a touch more oil if needed), add the sliced carrots and sauté for 3-4 minutes until slightly tender. Add the fresh spinach, garlic powder, and onion powder. Cook for another 2-3 minutes until the spinach is wilted. Season with salt and pepper. Remove vegetables from skillet and set aside.

Crack eggs into a bowl. Add a splash of almond milk (if using), parsley flakes, oregano, salt, and pepper. Whisk well until combined.

Melt 1 tbsp butter in the skillet over medium-low heat. Pour in the egg mixture. As the eggs begin to set, gently push them from the edges towards the center, creating soft curds. Cook until desired doneness (soft and fluffy is ideal).

Slice the rested steak against the grain. Plate the sliced steak alongside the herbed scrambled eggs and the sautéed carrots and spinach.

Final Notes

This versatile plate can be a hearty breakfast, brunch, or a satisfying dinner, offering a perfect balance of protein and greens. Adjust steak doneness and egg consistency to personal preference for a tailor-made meal.

About the Author

Zideons

Cooking is my passion. I love blogging and sharing my creative recipes with the world. With my busy lifestyle, it can be challenging to create new recipes, write posts, and ensure everything is formatted and presented well. I started MealMagX for this very reason—for those who share my passion for creative cooking but may not have the time to maintain a blog.

Pan-Seared Steak with Herbed Scrambled Eggs & Sautéed Greens

Ingredients

Instructions

Final Notes

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About the Author

Zideons

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