Your brunch guests will never know this is diet-friendly. Steak, lentils and an egg deliver 30 grams of metabolism-revving protein per serving.

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

　　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

　　12 g fat

　　5 g saturated fat

　　35 g carbohydrate

　　12 g fiber

　　30 g protein

　　#### Nutritional analysis provided by Self