Seriously Yummy Steak and Egg Omelette

Since The Peanut has been at grandma's this weekend, we've actually had some time for a date night.  Two even.

I KNOW.  It IS a miracle.  The parents in the audience without close-by family or reliable babysitting know what I'm talking about here.

Anyway, we had some ribeye steak and baked potato leftovers from a lovely dinner out on Friday.  They sat in the fridge all day yesterday because we were out and about, and needed to be eaten today in some form or another.

I woke up this morning thinking:  omelette.  In my case this morning, it wasn't the classic French omelette, but more of a cheater one with the cheese on to and nothing really folded over -- kind of like scrambled eggs or fritatta with some cheese on top.

So this is what I did:


Seriously Yummy Steak and Potato Omelette

1 small yellow onion, peeled, halved, and cut into smallish dice
1 Tbsp. extra virgin olive oil
2 Tbsp. butter
Sea salt
4 oz. ribeye steak leftovers, diced smallish
2/3 baked Idaho potato, peeled and diced smallish
4 whole eggs
1 1/2 c. liquid egg whites
1 Tbsp. chopped chives
Sea salt and freshly ground black pepper, to taste
Shredded part skim mozzarella and smoked provolone cheese

Add the EVOO and butter to your skillet and melt the butter into the oil over medium-low heat until the butter just begins to foam in the oil.  Add onions, give them a hefty pinch of sea salt, and let them sweat over low heat, stirring gently on occasion, until they are a dark, mellow caramelized pile of yummy.  These are unbelievably tasty, and the key is to cook them low and slow -- don't rush the heat on these or they will burn.  Took me about 10 to 15 minutes with a small onion this morning and they were well worth the effort in terms of flavor.  You are going for a color that is about the same as the dark brown caramelization of sugar crust on a creme brulee -- not burnt, just rich brown.

When the onions have caramelized, add the diced steak and potatoes to the pan to warm them up a bit.  While they are warming, whisk together the whole eggs and egg whites, then pour those into the pan and give everything a good stir.  Cook your eggs over the same low heat that you did the onions.  Season with sea salt, freshly ground pepper and some chopped chives -- fresh or freeze dried, either way will work.

Stir and flip the egg mixture until it is mostly cooked through, then top with the shredded cheese and serve warm with a fresh grind of sea salt and pepper if you like, and some hot sauce on the side if you are so inclined.

Beyond delicious this morning.  And a great way to use leftovers.  I bet this would have been good with some diced red bell pepper in there, too, or even some salsa and diced avocado for a Tex-Mex version.  Not something I want to eat all the time, but at the tail end of a great weekend, it was perfect.

This would make a fantastic dinner, too, with a green salad and some sharp Dijon vinaigrette. 


(Photo via Offbeat Photography.)