Steak and eggs
4 large egg(s)
⅛ cup(s), (2 Tbsp)
Deli style roast beef slice(s)
8 oz, thickly sliced*
⅛ tsp, or to taste
⅛ tsp, 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, eggs whites and club soda until frothy; pour into pan and cook until underside is firm. Fold eggs over into an omelet and cook through, about 2 to 3 minutes more; remove eggs from skillet and cover to keep warm.
- Add roast beef to skillet; cook until warmed through, flipping once, 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 1/4 teaspoons of steak sauce.