Philly Cheesesteak Egg-White Omelets

Photo: goldentruffleblog · CC BY 2.0 · source

Everything you love about a cheesesteak folded into a big, fluffy egg-white omelet: seared shaved steak, sweet caramelized onions and peppers, and a blanket of melty provolone.

Ingredients

• 12 oz shaved steak
• 4 cups (one 32-oz carton) liquid egg whites
• 1 green and 1 red bell pepper, thinly sliced
• 1 onion, thinly sliced
• 2 garlic cloves, minced
• 4 slices provolone, torn

From your pantry: 1 tbsp oil, 1 tbsp Worcestershire sauce, ½ tsp salt, ½ tsp pepper, cooking spray.

Instructions

1. Heat 2 tsp of the oil in a large skillet over medium-high heat. Cook the onion and peppers with a pinch of salt, stirring now and then, until soft and browned, 8 to 10 minutes. Add the garlic for 30 seconds and scrape into a bowl.
2. Add the remaining oil and spread the shaved steak in the pan. Season with salt and pepper and sear without moving for 2 minutes, then toss and chop it with your spatula until just cooked, 1 to 2 minutes more. Stir in the Worcestershire and the vegetables. Keep warm.
3. Coat an 8- or 10-inch nonstick skillet with cooking spray and set over medium-low heat. Add 1 cup egg whites with a pinch of salt and cook, lifting the edges to let the raw egg run under, until nearly set, 3 to 4 minutes.
4. Spoon a quarter of the steak filling over one half, top with a slice of provolone, cover for 1 minute to melt, then fold and slide onto a plate.
5. Repeat with the rest of the egg whites, filling and cheese.

Tip: If you can't find shaved steak, freeze a sirloin for 30 minutes and slice it paper-thin across the grain; it cooks in seconds and stays tender.

Nutrition per serving

Good for

Adapted from Spiced.

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