Steak and Eggs
3
Points®
Total time: 15 min • Prep: 7 min • Cook: 8 min • Serves: 4 • Difficulty: Easy
Breakfast for dinner enthusiast will rejoice over this recipe. A diner favorite, this tasty winner can be hot on your table in 15 short minutes. Stirring the club soda into the eggs makes the mixture extra light for a professional-quality fluffy omelet. The deli roast beef is seared and warmed to make for a speedy steak. Add roasted bell pepper and onions thinly sliced or maybe some steamed broccoli for a vibrant and well-rounded plate. You can also stir vegetables into your egg mixture for a true veggie omelet experience.
Ingredients
Cooking spray
4 spray(s)
Egg
4 large egg(s)
Egg whites
4 large
Club soda
⅛ cup(s), (2 Tbsp)
Deli style roast beef slices
8 oz, thickly sliced*
Table salt
⅛ tsp, or to taste
Black pepper
⅛ tsp, freshly ground, or to taste
Steak sauce
3 Tbsp
Instructions
1
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.
2
Add roast beef to skillet; cook until warmed through, flipping once, about 1 to 2 minutes.
3
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.
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