I love a good omelet. LOVE! I served these omelets to guests one morning and they were beyond thrilled. When you throw steak into the mix, it could be a hearty breakfast, or a delicious dinner. That is the great thing about omelets, they are good for any meal of the day! These instructions may seem daunting and long, but I had my first omelet ready to serve in 15 minutes. This omelet is loaded with flavors, yet is delicate and balanced enough to impress a refined palate. Let’s just say this omelet will be a crowd pleaser! There’s nothing wrong with starting the day out with a heavenly meal!
Recipe is for 2 omelets
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1 New York Strip Steak
Salt and Pepper
1 tablespoon olive oil
6 stalks asparagus, trimmed
6 crimini mushrooms, sliced
2 shallots, diced
2 tablespoon milk or heavy cream
4 tablespoons butter, melted
1/2 cup fontina cheese, shredded
1. Generously season the steak with salt and pepper on both sides. Heat a grill to high heat, sizzling hot. Throw the steak on the grill, close the grill lid, and reduce the heat to medium. Cook for about 3 minutes and then gently flip over to the other side, cooking for an additional 3 minutes, until medium rare. Cooking time will vary depending on thickness of the steak. Let rest before slicing into strips for serving.
2. Meanwhile, prepare the vegetables by sauteing the mushrooms, shallots, and asparagus in olive oil over high heat. Season with salt and pepper while cooking. Set aside when everything is cooked through.
3. Make the omelets one at a time. Whip together 2 eggs and 1 tablespoon of milk or heavy cream with a whisk. Beat it well and incorporate lots of air to keep your omelet light and fluffy.
4. Heat an omelet pan to medium heat. Pour 2 tablespoons of melted butter into the pan and swirl it around to coat the pan. Put in your freshly beaten eggs. Once the eggs begin to set, reduce the heat to medium low. Once the eggs are almost completely set, sprinkle the cheese down the middle. Top with vegetables. Cheese should melt and eggs should set around the vegetables.
5. Fold your omelet by carefully tilting your pan to one side so the omelet slides. This will help you get a good edge to fold up over the middle. Use a spatula for assistance. Fold it like a letter, or simply fold it in half.
6. Top with sliced steak and serve immediately.
Asparagus is delicious, but it if prepared incorrectly you can end up with some tough ends to chew. The problem is you can just chop off the ends, because each stalk will become “woody” at different points. When trimming your asparagus, simply grasp Each end of your stalk and bend gently. The asparagus will naturally snap off where the good part ends and the woody bottom part begins. You’ll never have to worry about getting a tough, chewy piece of asparagus again!
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