Vegetable, Steak and Eggs

Name: Vegetable, Steak and Eggs
Ingredients: 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

"Low-carb doesn't have to be skimpy with this 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..."

INGREDIENTS

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1 beef skirt steak or flank steak (1 pound)

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1 teaspoon Montreal steak seasoning

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2 tablespoons butter or coconut oil, divided

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1 medium zucchini, halved lengthwise and cut into 1/4-inch slices

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1 medium yellow summer squash, halved lengthwise and cut into 1/4-inch slices

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1 medium sweet red pepper, chopped

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5 ounces fresh baby spinach (about 6 cups)

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1/2 teaspoon salt

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1/4 teaspoon pepper

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4 large eggs

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1/4 cup shredded Parmesan cheese

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