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5
from 1 vote
Steak and Eggs Omelet Recipe
Easy omelet, made with left-over flank steak.
Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Course:
Breakfast
Cuisine:
American
Diet:
Diabetic, Gluten Free
Servings:
2
Calories:
294
kcal
Author:
Lois Carter Crawford
Ingredients
¼
cup
onion
(chopped)
¼
cup
sweet red pepper
(chopped)
4
slices
flank steak
(cooked, sliced thin)
½
cup
horseradish cheddar cheese
(shredded)
2
tablespoons
butter or olive oil
4
eggs
½
teaspoon
fresh ground nutmeg
¼
teaspoon
salt
¼
teaspoon
fresh ground pepper
Instructions
Beat eggs with nutmeg, salt and pepper and set aside.
Sauté the peppers and onions in butter (or oil) until soft. Set aside.
Sauté the steak strips in butter (or oil) until hot. Set aside.
Pour half the eggs into a hot sauté or omelet pan and cook until mostly firm.
Flip over and continue cooking.
Add half the steak strips, onion and peppers.
Sprinkle half the cheese on top and fold over the egg.
Slip the omelet out of the pan onto a plate.
Do it all over again with the remaining ingredients for the second omelet.
Notes
Add a glass of milk or juice, hot coffee, toast and jam. Put on cool jazz or your favorite classical piano and enjoy with the one you love.
Nutrition
Calories:
294
kcal
|
Carbohydrates:
5
g
|
Protein:
19
g
|
Fat:
22
g
|
Saturated Fat:
11
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
7
g
|
Trans Fat:
0.5
g
|
Cholesterol:
365
mg
|
Sodium:
681
mg
|
Potassium:
224
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
1469
IU
|
Vitamin C:
25
mg
|
Calcium:
178
mg
|
Iron:
2
mg