Who doesn’t love breakfast for dinner? (If you raised your hand you need to have your head examined immediately!) It’s filling, usually easy to prepare, and is a fun way to depart from the usual weeknight dinner fare. Though I haven’t posted very many omelette recipes, omelettes are probably my favorite breakfast meal, and I’ve been craving one in a serious way for the past couple of weeks. The Caprese omelette I posted a couple of months ago is still one of my favorites, but I wanted to have something heartier this time around. And as much as I still want to share my seafood omelette recipe with all of you, it’s a lot easier to make if one actually has the crucial ingredients available (like the seafood, haha).
Faced with this dilemma tonight, I decided to take stock of the remaining ingredients in my fridge & freezer. I was going to have a hearty omelette and nothing was going to stop me! Luck was with me, as I noticed I had some leftover steak and leftover asparagus. I had been saving them to make some more Grilled Steak, Asparagus & Red Pepper wraps, but again, I was missing some of the crucial ingredients for that little meal too. So, in classic PGEW form, I improvised and decided my hearty omelette was going to be different take on steak & eggs.
Though we’re still in asparagus season, you can definitely go the frozen route like I did if you can’t find a good deal on fresh ones (like that $0.99 score from a month ago!). Like the steak sandwiches, making this omelette is another great way to make use of any leftover meat you might have had earlier in the week, helping to cut costs a bit by making the most of every ingredient you buy. Because this is a 3-egg omelette with steak, it runs the risk of being very high in calories and cholesterol. For this reason, I made sure to use 2 eggs and 2 egg whites, so that I could have the same amount of egg mixture without all the guilt. Also keep in mind that this is a meal in and of itself, so there really is no reason to add the usual omelette trimmings like hash browns or toast, unless you split it with someone else. You will definitely get full on this one! I imagine this would taste even more amazing with some mushrooms to go with the sautéed onions, but one makes due with what one has. Lastly, as much as I believe cheese should be involved in every omelette, this is tasty & hearty enough without it. But I’m not one to deny cheese to anyone else, so if you’ve got it, use it!
And now, a big ol’ omelette…
Steak & Asparagus Omelette (serves 1-2 depending on appetite; total cost per serving: ~$2.85)
2 egg whites
Salt & pepper to taste
1/4 -1/3 c thinly sliced, seasoned steak
6 asparagus spears, cut in half
½ small yellow onion, chopped
2 T olive oil, divided
½ t salt
Tomato slices for garnish
In a small skillet, heat 1 T olive oil. Add the chopped onion and salt and sautee for about 4 minutes, or until the onion is just beginning to become translucent. Remove from heat and set aside.
Beat the eggs & egg whites together with a couple drops of water (for fluffiness) and lightly season w/salt & pepper. Heat the remaining tablespoon of olive oil in a medium skillet over medium heat. When oil is hot enough (test by carefully flicking a few drops of water into the pan; if it pops & spurts, you’re ready), add the egg mixture. Swirl around in the skillet to make sure the omelette is even in thickness and cook for about 3 minutes, or until edges just begin to dry. Add the sliced steak and about ½ of the asparagus spears, then add a spoonful of the sautéed onions. Fold the omelette over, slide onto a plate, serve with fresh tomato slices, and enjoy!