Food For Friday
Sometimes weekends are a really good reason to take a little extra time to cook! Especially when it comes to breakfast, we usually have a little more time to make a nice meal, as well as more time to sit down and enjoy it.
So this weekend, how about giving this omelette a try? It is extra hearty with the addition of steak, but still only takes about a half hour to throw together!
This is a perfect breakfast for the morning after grilling, because it makes you can use up those little leftover pieces of meat! If you don’t have the meat already prepared, it will take a just a few extra minutes to cook it up before assembling the omelette.
I like omelettes as a way to break up the monotony of eggs by adding a lot of other tasty and healthy ingredients!
I hope you enjoy this hearty and delicious breakfast!
Steak and Mushroom Omelette
Prep time: 1/2 hour
3 tbsp. butter
½ medium onion, thinly sliced
4-6 medium white mushrooms, sliced
8 oz. cooked steak, cut into small strips
1-¾ - 2 tsp. sea salt, divided
½ tsp. pepper
2 tsp. dried thyme
1 tsp. dried rosemary
6 large eggs
2 tbsp. heavy cream
8 oz. cheddar cheese, shredded
sliced avocado and sour cream or toppings of your choice, optional
In a medium skillet, melt butter over medium-low heat. Add onions; cook until tender and add mushrooms. Continue cooking until onions are partially caramelized, stirring occasionally. Add steak strips, pepper, ¾ - 1 tsp. salt, the thyme, and rosemary. Heat through.
Meanwhile, beat eggs, heavy cream, and 1 tsp. salt. Heat remaining butter in two medium skillets over medium-low until hot. Divide egg mixture between pans; cook until eggs are set. Sprinkle with cheese.
Divide meat mixture between the omelettes, placing on one side. Fold omelettes over.
Serve with toppings of your choice if desired.