Steak Omelet Light

Ingredients:


2 tsp (10 ml) olive oil
4 eggs
2 tbsp (30 ml) milk
Pinch salt
Pinch pepper

1, Grilled 8 ounce strip sirloin (left-over)
1 cup (250 ml) sliced button mushrooms
1\2 a small onion, diced
1 clove garlic, minced
1 zucchini squash, sliced (optional)

1\4 cup cheddar cheese

Instructions:

Heat a large non-stick pan over medium-high heat

In a small bowl mix eggs and milk, season with salt and pepper

Add the olive oil to the pan and pour in half of the eggs

Swirl the eggs around the pan to form a large pancake

Once its bubbling lift the edges and flip it over and allow it to cook for an additional 30 seconds

Slide the egg pancake onto a plate

Pour the rest of the eggs into the pan and repeat the process

Add another tablespoon of olive oil to the pan and add the mushrooms and zucchini

Slice the steak diagonally into one inch pieces and stir the vegetables in the pan

Add the steak, onion and garlic and stir

Allow to cook for two more minutes and then divide the mixture between the two eggs pancakes and roll the sides as shown below

Top with grated cheddar cheese, recipe yeilds two large omelettes

Pictured below