Lois asked for a omelette this morning. As the designated omelette maker I set to work. My modus operandi for omelette prep is to open the fridge and look around at the selection of possible ingredients. And voila there it was on the shelf right in front of me – left over steak and mushrooms from Friday night. A sweet red pepper and a sweet onion from the crisper and the horseradish cheddar cheese completed the selection.
Sunday Morning Steak and Eggs Omelette
Chop a 1/4 Cup of onion and a 1/4 Cup of sweet red pepper.
Slice the leftover steak into thin strips.
Shred 1/2 Cup of horseradish cheddar cheese.
2 T butter or olive oil.
4 eggs beaten
1/2 t of fresh ground nutmeg
1/4 t salt
1/4 t fresh ground pepper.
Beat eggs with nutmeg, salt and pepper and set aside.
Saute the peppers and onions in butter (or oil) until soft. Set aside.
Saute the steak strips in butter (or oil) until hot. Set aside.
Pour half the eggs into a hot saute or omelette 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 out of the pan onto a plate.
Do it all over again with the remaining ingredients.
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.