Wide Awake Omelet (gf2) Recipe

Season and rest

Pat the steak dry with paper towels. Rub with 1 tsp olive oil, 1/2 tsp kosher salt and 1/2 tsp black pepper. Let rest at room temperature for 10–15 minutes while you prepare other components.

Cook and slice

Heat a heavy skillet (cast iron preferred) over medium-high heat until very hot. Add the steak and sear 2–3 minutes per side for medium-rare (thicker cuts may take longer). Remove to a cutting board and let rest 5 minutes, then thinly slice against the grain into strips. Keep warm.

Cook onions slowly

In a medium nonstick or stainless skillet over medium-low heat, add 1 tbsp butter and 1 tsp olive oil. Add the thinly sliced onion, 1/4 tsp sugar and 1/4 tsp kosher salt. Cook, stirring occasionally, about 15–20 minutes until deeply golden and soft. If the pan dries or the onions begin to stick, add up to 1 tbsp water to deglaze and continue cooking. Remove from pan and keep warm.

If using jarred peppers, drain and pat dry, then toss with 1/2 tsp olive oil and keep at room temperature. If roasting your own, char over a gas flame or under a broiler until blackened, place in a covered bowl to steam 10 minutes, peel, seed and slice into strips; toss with 1/2 tsp olive oil.

Combine 1/4 cup packed chopped parsley, 2 tbsp chopped cilantro, 1 tsp oregano, 1 minced garlic clove, 1 tsp red wine vinegar, 1 tsp lemon juice, 1 tbsp extra-virgin olive oil, 1/4 tsp red pepper flakes, 1/4 tsp kosher salt and 1/4 tsp black pepper in a small bowl. Stir to combine and let sit 10 minutes to marry flavors. Taste and adjust salt, acidity or oil as needed.

Prepare eggs

In a bowl whisk together 3 large eggs, 1 tbsp whole milk, 1 tsp kosher salt and 1 tsp freshly ground black pepper until uniform and slightly frothy.

Cook omelet

Heat a 9–10 inch nonstick skillet over medium-low. Add 1 tbsp butter and 1 tsp neutral oil. When butter stops foaming but before it browns, pour in the beaten eggs. Let eggs set at the edges for 20–30 seconds, then gently push set edges toward the center with a silicone spatula, tilting the pan to allow uncooked egg to flow underneath. Continue until eggs are mostly set but still slightly glossy on top, about 1.5–2 minutes total.

Add fillings

On one half of the omelet, layer the sliced steak (about 6 oz cooked, sliced), a generous spoonful of caramelized onions (about 1/4 cup), roasted red pepper strips (about 1/4 cup) and the 1 oz smoked gouda evenly across. Fold the empty half over the fillings and let cook 30–60 seconds to melt the cheese and warm the fillings through.

Finish and plate

Slide the omelet onto a plate, or invert onto a plate seam-side down. Spoon 1–2 tbsp of house chimichurri over the top (or serve on the side). Garnish with microgreens or chopped chives if desired and serve immediately.