|07-30-2013, 06:45 AM||#1|
Join Date: Sep 2000
Location: S.E. Texas Gulf Coast
WOE: 90%/10% Primal and Low-Carb
2 large eggs
1 steak-ummms or other finely sliced steak
1/2 a small green bell pepper, sliced into thin strips
3 green onions, sliced
1 slice provolone, meunster or whatever cheese you like (about 3/4oz by weight)
Melt 2tsp butter in a non-stick skillet and saute the onions, peppers and steak, breaking up the steak as it cooks.
While you're doing that, beat the eggs and add salt and pepper (not listed, add to taste).
When the veggies are tender-crisp and the steak cooked, remove from pan and add the remaining butter.
Pour in the eggs and cook for 2-3 minutes until mostly set, then add the meat and veggies back in, top with the cheese and fold over as an omelet.
Turn off the heat, put a lid on the pan and let it sit 2 minutes to finish cooking.
Slide onto a plate and enjoy.
You can add another slice of cheese on top when you put the lid on, if you like.
Serving Size: 1 omelet
Amount per Serving
Calories from Fat 306.0
Total Fat 34g
Saturated Fat 16.9g
Total Carbohydrate 7.5g
Dietary Fiber 3g
Est. Percent of Calories from:
https://www.supertracker.usda.gov/default.aspx <--FDA tracking tools
http://ndb.nal.usda.gov/ <--FDA nutritional counts
http://www.thedailyplate.com/ <-- food and exercise tracking
http://www.onlineconversion.com/ <-- cooking and other conversions
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|07-30-2013, 10:32 AM||#3|
Senior LCF Member
Join Date: Aug 2003
Thank you. I just got a large box of sandwich steaks from a box store and had been googling what to do with them. This sounds like a nice change from pork sausage and fried eggs for breakfast! I'm trying them as "tortillas" to roll around chicken enchiladas tonight. Should be interesting!
|07-30-2013, 11:22 AM||#4|
Very Gabby LCF Member!!!
Join Date: Jul 2011
Location: Central Texas
WOE: Atkins Start 4/09
Start Date: 4/21/09 Height 5'5", Age 64
That sure sounds good, and I have a 3 oz. chunk of leftover grilled ribeye steak int he fridge to use up. I'll be trying this in the morning.