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Photo of Steak and Eggs by WW

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.

Notes

You can use steak instead of the roast beef, if you prefer.

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