Sunday, August 26, 2012

Steak omelettes

What to do with leftover steak? Well, this omelet is a delicious way of taking care of such splendid leftovers. If only I always had leftover steak in the fridge...

2 eggs
3 oz sirloin steak
0.25 cup chopped fresh tomato
3 tbsp fresh minced chives
0.25 cup chopped pepper
5 Kalamata olives
1 tsp vegetable oil
0.25 cup grated Italian four-cheese mix
1 tbsp blue cheese

Whisk the eggs and preheat a 12-inch teflon pan on medium-high. Spray lightly with oil. Salt the eggs and add 1 tbsp water. Mix well.

Slice the steak into thin strips, add to a small teflon pan with the tomatoes, peppers, olives and 2 tbsp chopped chives. Cook on medium-high until warmed through.

Pour the egg mix into the preheated large skillet, swirl to coat the bottom of the skillet. Cook until it's possible to flip the sheet without ripping. Flip and distribute the meat and veggies on the middle. Sprinkle with the cheese and fold over the sides of the egg sheet.

 Cook until cheese melts, slide onto plate and sprinkle with Feta or blue cheese and the remaining 1 tbsp chives. Serve with toast.


  1. Hi Livia - Thanks for recommending a pan with Teflon® non-stick coating for your Steak Omelette recipe. I represent DuPont and it's always a pleasure to see people recommending our products.

    If you are interested in some recipes to look at for your cookware with Teflon® non-stick coatings, visit! Thanks. Cheers, Sara

  2. Is it bad that I like these better than just classic steak?