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

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

Directions

1. Rub steak with seasoning. Grill steak, covered, over medium-high heat or broil 3-4 in. from heat 3-5 minutes on each side, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes.
2. 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.
3. In the same skillet, heat remaining 1 tablespoon 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.