On-Hand Omelet
(George Stella's Livin' Low Carb - Simon & Schuster Paperbacks)
Yield: 2 servings
Net Carbs: 3 grams per serving (with ingredients listed below)
Prep: 15 minutes
Cook: 10 minutes
3 ounces thinly sliced cooked steak (you can also use chicken or whatever other protein you had for dinner the night before)
2 ounces cooked spinach (or any other low-carb veggie you find in the fridge)
5 large eggs
2 tablespoons half-and-half (you can also use water, but cream makes eggs fluffier)
1/8 teaspoon baking powder
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon unsalted butter
3 ounces shredded Cheddar cheese (or whatever other cheese is on hand)
1. Preheat the broiler to high.
2. Warm up the steak and spinach in a saute' pan or in the microwave.
3. Place the eggs, half-and-half, baking powder, salt, and pepper in a blender or food processor and process on high speed for about 10 seconds to incorporate air into the mix (the half-and-half and baking powder will help the omelet rise). You can also use a hand-held blender to mix the ingredients in a deep bowl.
4. Melt the butter in a large, ovenproof, nonstick skillet over medium-high heat. Pour in the egg mixture. Using a rubber spatula, slowly push the cooked egg from one side of the pan to the other to allow the raw eggs to reach the bottom of the pan and cook (this creates height and keeps the bottom from burning).
5. When the omelet is cooked on the bottom but the top is still runny, you can either flip the omelet in the pan to finish or, to make the omelet rise-even more, place the pan just below the broiler with the oven door open and the handle sticking out for about 30 seconds, until the omelet rises and lightly browns.
6. Remove the omelet from the heat, add the warmed filling and the cheese, and fold in half. To serve, cut into pieces. If you wish, save a little filling and cheese to put on the top after folding.
