Steak & Blue Cheese Omelete
Every time someone asks me what my favorite food is, I think I stare at them blankly for approximately forever. Not because I’m trying to be rude but I genuinely can not come up with a good answer.
You see, I just plain love food. All food – except pickles. I can’t like pickles. If you ever see a post containing pickles on this site, you will know I have been hijacked.
But back to my point:
I don’t actually think I have a favorite food. (well, except when there are higher than normal hormone levels to contend with, in which case someone should bring me pasta and ice cream STAT)
But I will say that I do love me some red meat and some cheese. (Thank you, Lord, for red meat and cheese. Amen)
Oh… and eggs. What would I do without eggs? I do know my daughter would literally starve – eggs are the only protein I can get her to eat without a complete irrational meltdown.
So this post combines those three magical ingredients into one perfect omelet. This is the perfect breakfast to make when you have leftover steak from the night before! For years, I made terrible omelets. I mean, they tasted amazing (duh) but they looked awful. I didn’t have good omelet technique, but that all changed one day when I was staying in a hotel that had an omelet station as a part of their breakfast spread. I stood in the line mesmerized by the chef’s ability to create lovely, fluffy omelets effortlessly.
I’m here to change your omelet making life… I’m awesome like that.
Here’s what you need:
First – some real talk. I could literally pick up a fork and eat that mound of blue cheese and steak and not feel bad about it at all. What does that say about me?!
Dice up some onions.
Cut up some leftover steak into bite sized pieces and slice some green onions (if you have them around) and crumble up some buttermilk blue cheese. Now you’re ready for the fun part…
Crack 4 eggs into a medium sized bowl. Season with salt and pepper and add some milk or cream.
Beat the eggs with a fork.
Heat a non-stick skillet over medium heat and cook the onions in a little olive oil until translucent and are just starting to get some color. Season with a little kosher salt and remove the onions into a small bowl.
Pour the eggs into the heated skillet.
And here is where your technique is important. Once you pour the eggs into the skillet, don’t stir them around. Leave them the heck alone. Once the eggs have started to cook on the bottom, use a spatula to carefully lift the edges while tilting the skillet slightly. You want the uncooked eggs to slide under the skin that has formed on the bottom.
You will repeat this step moving around the perimeter of the pan so that you create layers of fluffy and perfectly cooked eggs.This process should only take a couple of minutes.
Now add the cooked onions, left-over steak and blue cheese to the pan covering half of the omelet’s surface. Carefully fold the other half of the egg over the filling.
Let the omelet continue to cook for another minute or so – until the filling is warmed through and the cheese has gotten all melty and fabulous.
Slide the omelet out onto a plate and add more fabulous blue cheese and the sliced green onions.
Lindsey and I were literally drooling over this dish. I don’t think we’ve ever taken food pictures this dang fast. About two seconds after the last shot was taken, this things was D E V O U R E D.
Thanks so much for stopping by! Be sure to take a minute and talk to me in the comment section – I always love to know who’s reading and what you think!
Steak & Blue Cheese Omelet
this is a 4 egg omelet… so it will feed one really hungry person or two if you’re in the mood to share
For a printable version of this recipe, click this link: Steak and Blue Cheese Omelet
¼ cup cream or milk
Left-over grilled steak, cut into bite sized pieces
½ small yellow onion, diced
1/3 cup crumbled blue cheese
Green onions (optional), green parts only, sliced
Kosher salt and pepper to taste
- Heat a non-stick skillet over medium heat and add a good drizzle of olive oil to the pan. Add the onions and cook, stirring frequently, until they are translucent and just starting to get a little color on them. Remove the onions from the pan into a small bowl and set aside.
- In a medium bowl, beat the eggs, cream, kosher salt and pepper.
- Add the eggs to the heated skillet and allow to cook without stirring for about 2 minutes.
- Using a spatula, carefully lift the edges of the omelet while tilting the pan so that the uncooked eggs can run over underneath the edges. Repeat this process around the perimeter of the pan creating layers of fluffy cooked eggs.
- Add the cooked onions, steak and blue cheese to half of the cooked omelet surface and then carefully fold the other half of the eggs over the filling. Allow to cook for another minute or two until the filling is warmed through and the cheese has started to melt.
- Slide the omelet out of the pan onto a serving plate and add more cheese to the top and the sliced green onions.
- Serve immediately.
Food styling by Abbye and Lindsey. All photos ©Lindsey Edwards.