Sliced leftover steak, seared mushrooms, and a little sharp cheddar folded into eggs.
KBy kaylyn
Servings
2
6 oz Leftover cooked steak, thinly sliced
5 piece Cremini mushrooms, sliced
6 piece Large eggs
0.5 cup Sharp cheddar, freshly grated
2 tbsp Unsalted butter
1 piece Shallot, finely diced
0.5 tsp Fresh thyme leaves
1 tsp Worcestershire sauce
2 tbsp Milk
0.5 tsp Kosher salt
0.25 tsp Black pepper
1 tbsp Fresh chives, chopped (garnish)
Calories
745 kcal
Protein
42g
Carbs
10g
Fat
60g
Fiber
1g
Sugar
3g
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Cook the Filling
1. Melt half of the butter in a 10-inch nonstick skillet over medium-high heat. Add the mushrooms in a single layer and sear without stirring for 3 minutes until deeply browned, then toss and cook 2 more minutes.
2. Add the shallot and thyme and cook for 1 minute until softened. Add the steak and Worcestershire sauce and toss for 1 minute just to warm through. Season with a pinch of the salt and pepper, then transfer to a plate and wipe out the skillet.
3. Whisk the eggs with the milk, remaining salt and pepper until fully uniform with no streaks of white.
6 piece Large eggs,
2 tbsp Milk,
0.2 tsp Kosher salt,
0.1 tsp Black pepper
4. Return the skillet to medium-low heat and melt half of the remaining butter. Pour in half of the eggs and stir gently with a spatula for 20 seconds, then let set for about 1 minute until the top is just barely moist.
3 piece Large eggs,
0.5 tbsp Unsalted butter
5. Scatter half of the steak and mushroom filling and half of the cheddar over one side of the omelette. Fold the other side over, cook 30 seconds so the cheese melts, then slide onto a warm plate.
0.2 cup Sharp cheddar, freshly grated
To Serve
6. Repeat with the remaining butter, eggs, filling and cheddar for the second omelette. Garnish both with chives and serve immediately.
3 piece Large eggs,
0.2 cup Sharp cheddar, freshly grated,
0.5 tbsp Unsalted butter,
1 tbsp Fresh chives, chopped (garnish)
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