Steak and Eggs Rancheros

steak and eggs rancherosINGREDIENTS

  • 8 oz 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

  1. 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 tbsp salsa and 1 egg. Thinly slice steak; divide evenly among plates and serve.

Nutrition Fact

352 calories per serving, 12 g fat (5 g saturated), 35 g carbs, 12 g fiber, 30 g protein

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