Photo by Karen Hermann
MAKES ONE
2 large eggs, room temperature
1 tablespoon heavy cream
Kosher salt
Fresh ground black pepper
Dash of Tabasco or hot sauce
1 teaspoon fresh-chopped herbs such as oregano, basil or thyme, divided
1 tablespoon butter
½ cup sliced mushrooms
Slices of leftover steak, from a previous meal
Grated smoked Gouda or provolone cheese, to taste
In a small bowl, whisk together eggs, cream, salt, pepper, Tabasco and ½ teaspoon herbs until combined.
In an 8-inch nonstick omelet pan over medium heat, melt butter. Saute mushrooms until most of liquid is evaporated. Add egg mixture and lower temperature to medium-low. Let eggs cook about 30 seconds until starting to set. With a heat-resistant spatula, lift sides of omelet and tilt skillet to let uncooked eggs run under the omelet—do this all the way around the omelet until it is set (no longer runny). Spread sliced steak and cheese over one half of the omelet. Using the spatula, fold the blank side of the omelet onto the cheesy-meat half. Carefully slide omelet onto a plate and serve. Garnish with remaining herbs.
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