New Taste Journal
Whole Grain · Whole Food · Big Flavors
Egg White Omelet Filled With.....
.....Beef And Salsa
12 Ounces Leftover Cooked
Sirloin Steak Kebabs
1 1/2 Cups Salsa, any kind such as fresh, jarred, deli pack or
4 Egg Whites Per Omelet
Cut leftover sirloin into small cubes.
Measure the salsa.
Cook meat and salsa together over medium heat.
You may need to add a touch of water to the pan if the salsa is too thick.
The idea is to cook the meat until it is hot and the salsa has reduced into a sauce that covers the meat.
This will take a few minutes.
At this point you can use the meat for dozens of applications such as filling for tacos, topping for grain dishes, topping for any kind of rice and bean bowl, topping for salads and so on.
To cook the omelet:
Spray or wipe a touch of oil into a well
seasoned cast iron pan
or other non-stick pan.
Cook the egg whites on one side and remove from the heat.
Allow the heat from the pan to cook the egg whites all the way through.
Add the meat, about 1/3 cup, to the pan.
Fold the omelet over; remove from pan.
Serve with fajita vegetables and extra salsa.
©2008-2016 David Schy. All rights reserved. This material may not be published, broadcast, rewritten or redistributed without permission.