My boss text me this morning telling me I didn’t have to come into work.
I looked outside and saw nothing. I was confused. I texted her back saying, “There is no snow…?”
Apparently, it was on it’s way.
That was at 7am this morning. It is now 7:45am and pouring down with snow. She was right.
In honor of my snow day (and the fact that I can eat today… more about that later), I made a very delicious breakfast. Steak Omelet!
There’s a reason why I’m hungry for omelets…
Sometime last month, I went out to eat brunch with my boyfriend. I don’t typically go out to eat where I live, mostly because I’m snobby and I think I can make everything better. Also because they don’t believe in using vegetables. Not only that, but I also despise spending extra money on a service that I think is not worth the hard work I did to obtain the money.
^^ As you can see, I was disappointed with my experience eating breakfast out.
You might be thinking, “Well, maybe you didn’t order their best thing…” Nope. I ordered a little bit of everything. I had french toast, biscuit and gravy, and vegetable omelet. They had three chances to show me what they could do.
Every single time they let me down.
In fact, I was so upset that I didn’t hardly eat any of the food. That’s unusual for me. Especially when you consider that I am the same little girl my grandma encouraged everyone to applaud (literal clapping) when I accomplished a “happy plate.” Not so, that morning.
Omelets have been on my mind ever since; and this morning, I set out to make it right.
The Trick to Making a Good Steak Omelet
There is one tricky part about making steak omelet – not overcooking the steak. Anytime you subject a nice piece of steak to a skillet, you’re likely to get overcooked/tough meat. I have figured out the trick to avoiding this is to have your steak PARTIALLY FROZEN. If any of us were detectives we would have figured this out a long time ago when we went to any Mongolian BBQ or HuHot where we picked up some frozen meat to add to our bowl of vegetables and sauce. They know the secret.
So, in preparation for my omelet this morning, I took some steaks out of the freezer and placed them in the fridge last night. They don’t have enough time to completely defrost, but they’re not rock solid at that point either. That’s right where you want them.
Cut your partially frozen meat into strips, sprinkle them with grill seasoning and cook in a skillet over medium high heat. The outside will be done and looking nice, but the inside will be less cooked for that perfect medium rare/medium finish.
Remove your steak from the pan to let it rest and start cooking the eggs.
Now, let’s talk about heart health. I always like to add one full egg, two egg whites, and a splash of milk to make my omelet. This way they are nice and fluffy, but still appropriate for your body’s dietary cholesterol requirements because you used less yolks.
The tricky part on the eggs is to take your spatula and move the cooked eggs in towards the middle while you tilt the pan to get the runny egg over to the side. This is exactly how your professional omelet cooker will do it at the restaurant – employ the same tactic at home. Then when the omelet is cooked and sliding around in the pan, you can flip it! Add your toppings and you’re done.
For my omelet this morning, I added a light sprinkle of mozzerella cheese, green bell pepper and a little portabella mushroom I had hanging out in my kitchen by himself.
I also try to pair eggs and steak (two things high in cholesterol) with something that has soluble fiber. Soluble fiber is nice because it helps reduce your cholesterol by binding with the things you use to make cholesterol and all of it bound up together passing through you without being absorbed.
Short Lesson on Soluble Fiber – The Gel Effect
Most things that are a source of soluble fiber will have this “gel effect.” Anything that gels or thickens when you cook it is usually a good source of soluble fiber.
Oats… turn into oatmeal… a gelatinous mixture.
Beans… thicken a soup.
Pears and Apples… can thicken into a sauce (a.k.a. applesauce) that doesn’t run off your spoon.
Metamucil (psyllium)… slightly thickens your drink.
And so… I paired my omelet with an apple. Ta Da! Breakfast is served.
A Note to the Diabetics: Steak Omelets are considered a “non-carbohydrate” food. My apple served as the carbohydrate in this case. It was a large apple so it counted for 30 grams of carbohydrate. I also added one small glass of milk for 12 grams of carbohydrate. I am now at 42 grams and I can stop for the meal. Anyone on a 60 gram carbohydrate mealplan could easily skip the milk and add a serving of oatmeal instead for 30g carbohydrate.
- Steak – 0
- Eggs – 0
- Pepper, Mushroom – 0
- Cheese – 0
- Apple – 30
- 8 ounces 1% milk – 12