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Saturday, October 26, 2013

Steak and Blue Cheese Omelet

Photos courtesy of the Cooking Corner.
     Last weekend the hubby and I found a great deal on some steaks. It's not often that we splurge, with the cost of beef lately, but who can pass up a deal on a T-bone? It was a great steak, but there was no way I could eat it all. Not one to waste, I saved it for the next day. 
    For breakfast I whipped up a treat for the hubby, an omelet with of some of his favorite things - steak, peppers, onions and blue cheese. Omelets are a great way to use up tidbits of leftovers, much like a soft shell taco. The blue cheese melted nicely amid the filling, bringing all the flavors together.

Steak and  Blue Cheese Omelet
2 eggs
1 splash milk, about 2 T.
1/3 cup leftover steak, cut in small pieces
1/4 of a green bell peppers, cut in thin slices
1/4 of a small onion, cut in thin slices
1/8 cup crumbled blue cheese
salt and pepper
1 T. butter or oil

Add butter or oil to 8-inch skillet and heat over medium high heat. Add peppers and onions and cook until tender and onions translucent, about 5 minutes. Add steak pieces and cook 2-3 minutes just to heat through. Remove to separate dish and set aside.

Break eggs in small bowl and whip. Add milk, salt and pepper. Mix until well combined.

Heat skillet until hot, add oil if needed. Pour egg into skillet and swirl to coat bottom. Gently shake. Cook 2-3 minutes and then with fork, gently lift edges of omelet. Continue shaking. Let uncooked egg run around edges of omelet.



When omelet is set around edges and is almost done on top, sprinkle meat, onions and peppers in the center. Continue gently shaking. Add blue cheese.

Loosen all edges with fork and fold the top of the omelet over and slide bottom of omelet onto plate.

Top with additional blue cheese if desired.


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