Steak and Eggs
- Total Time
- 0:15
- Prep
- 0:07
- Cook
- 0:08
- Serves
- 4
- Difficulty
- Easy
Here’s a speedy version of a diner favorite. For the best result, purchase rare roast beef, sliced extra thick, from your deli counter.
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cooking spray1 spray(s)
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egg(s)4 large
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egg white(s)4 large
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club soda⅛ cup(s), (2 Tbsp)
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deli style roast beef slice(s)8 oz, thickly sliced*
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table salt⅛ tsp, or to taste
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black pepper⅛ tsp, freshly ground, or to taste
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steak sauce3 Tbsp
- 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.