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Recipe details
Folded omelette with filet mignon and potato
A one-person folded stovetop omelette filled with browned filet mignon, tender potato, onion, and wilted spinach.
≈ 91 kcal/100 g · ≈ 256 kcal/serving
35 minMediumOther
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
beef filet mignon steak85 g
potato120 g
large eggs2 pcs
yellow onion, finely chopped30 g
baby spinach30 g
olive oil5 mL
salt1 pinch
black pepper0.5 g
Cookware and utensils
10-inch nonstick skillet
Chef’s knife
Cutting board
Small bowl
Spatula
Directions
01
Dice the potato into 1/2-inch cubes.
Products
potato — 120 g
Action
Dice
Time
3 min
Temperature
room temperature
02
Cut the steak into 1/2-inch pieces.
Products
steak — 85 g
Action
Cut
Time
2 min
Temperature
room temperature
03
Whisk the eggs with the salt and pepper in the bowl.
Products
large eggs — 2 pcs; salt — 1 pinch; black pepper — 0.5 g
Action
Whisk
Time
1 min
Temperature
room temperature
04
Heat the olive oil in the skillet over medium heat.
Products
olive oil — 5 mL
Action
Heat
Time
2 min
Temperature
medium heat
05
Cook the potato and onion until the potato is tender and lightly browned.
