Cowboy Omelets

Aug 22, 2009

Best way to use leftover rib-eye ever!

Prep work:
Chop up leftover steak into 1/4 inch chunks. About 1/4 cup of steak is good for one large omelet.
Strain leftover pico de gallo. Or make a fresh batch, up to you, but you'll only need a tablespoon or two of pico for this recipe.
Whisk four eggs with 2 tablespoons heavy cream till smooth.

Melt a couple tablespoons of butter in a 12-13" skillet over medium heat. Use a non-stick skillet with a wide rounded edge, which makes it easier to fold the omelet.
Pour in the egg mixture and cook over low heat till the eggs are about half-way cooked. You should be able to slide the omelet around the pan already.
Toss the steak bits onto one half of the omelet, top with the pico de gallo, and some mexican cheese.
Fold omelet. This step takes some practice, but we've all been making folded omelets for years and we know how to do it. Easy peasy.

Cut omelet into serving size. I like to cut in half-ish. But if you've got more than two for breakfast and some bacon or sausage on hand, you could cut it smaller. Or you could make another omelet.
Place omelet on plates.
Garnish with sliced fresh tomatoes and buttered toast.


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