Steak and eggs
1½ fl oz, 2 Tbsp
deli style roast beef slice(s)
8 oz, thickly sliced*
⅛ tsp(s), or to taste
⅛ pinch, freshly ground, or to taste
- Coat a large nonstick skillet with cooking spray and set pan over medium heat. In a medium bowl, whisk together eggs and eggs whites with club soda until frothy.
- Cook eggs until underside is firm and then fold into an omelet to finish cooking, about 2 to 3 minutes; remove eggs from skillet and cover to keep warm. Add roast beef to skillet and cook until warmed through, about 1 to 2 minutes.
- Cut omelet into quarters and season with salt and pepper; serve each omelet quarter with 2 ounces of roast beef and 2 1/2 teaspoons of sauce.