Steak Omelet! Leftovers make great breakfast!

So I finally went out for my steak last night!  Got out of the test kitchen and went to a restaurant with the best date ever, Mini-Me.  I ordered a 9oz sirloin, ate half of it and brought the rest home…already visualizing my steak omelet in the morning!


  • 2 oz steak (use as much as you like.  I added 2 oz because I figured I was getting 18g protein from my eggs, so here i’m adding another 16g protein.  How did I know that?  Because I check the Nutrition Data link on the right.)
  • 1 egg, 4 egg whites
  • low fat feta
  • 1/2 tomato (seeds removed and diced)
  • 1/2 avocado
  • cracked black pepper (optional)


Really easy.

Cut up your steak into bite size pieces.

Crack your eggs into a bowl (1 whole egg and 4 egg whites) and beat with fork.  Spray PAM in your skillet over medium/high heat and pour eggs into skillet.

While eggs are cooking, go ahead and take a knife and wack into the avocado pit (please be careful) twist knife and remove seed (see picture).  Figure i’d add this in case you wanted to know an easy way to remove the pit.  Also…did you know an avocado is actually a fruit…not a veggie?  Comes from the berry family.  Interesting.  More importantly…it has many health benefits!  Avocados are a good source of fiber, potassium, and vitamins C, K, folate, and B6. Half an avocado has 160 calories, 15 grams of heart-healthy unsaturated fat, and only 2 grams saturated fat. OK…anyways…once pit is removed, use a paring knife and peel/cut the flesh away.  Then slice.  I actually only used about 2/3 of my slices.

Check your eggs.  Flip to cook the other side…then start layering your goodies on one side!  Fold over other side and slide onto your plate.  Save your avocado for on top to make your omelet so purty.  Did you know that plating and presentation has a huge effect on how you experience your food.  Well…it does for many.  It does for me 🙂

There’s nothing left to say…except enjoy!!

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