Photo by Kana Okada
Your brunch guests will never know this is diet-friendly. Steak, lentils and an egg deliver 30 grams of metabolism-revving protein per serving.
Recipe information
Yield
Makes 4 servings
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
Preparation
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.
Nutrition Per Serving
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
Recipe notes
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