Omelette filled with roast beef and green beans on a white plate.

Prime Rib Omelette

Whenever you cook a roast, whether prime rib or not, you always have a chunk left in the fridge the next day. Most people slice it up for sandwiches, or maybe use it in a soup. Today you get another option.

Because we’re using leftover beef here, this recipe is incredibly easy — and wildly delicious. The most difficult part of all is re-heating the beef without over-cooking it.

This is all about the filling. Make the physical omelette in any style you like.

Amounts are not exact, just suggestions. These recipes are general guidelines roughly aimed towards single egg, individual portions unless otherwise mentioned. Adjust as necessary. Play around. Have fun.

Season everything to taste with salt and pepper.

Disclaimer: Though unlikely, eating undercooked eggs can cause illness.

  • 1 Egg, beaten
  • 2 tsp Horseradish (jarred)
  • 1/2 tsp Butter
  • 3 or 4 Green Beans, cut into pieces
  • A bit of Garlic, minced
  • A splash of White Vinegar (optional)
  • Leftover Prime Rib (or other roast beef) sliced thin
  • Aged White Cheddar, grated
  1. Set sliced beef out at room temperature for at least 15 minutes before using.
  2. Mix horseradish into beaten egg.
  3. Melt butter in pan and cook green beans on medium-low heat for a couple of minutes until they begin to soften.
  4. Add garlic, season with S&P, and continue cooking for another minute or two. Pour in a small splash of vinegar, cook until evaporated and set aside.
  5. Heat more butter in pan, pour in egg mixture and season. Top with cheese, meat and beans, and cook until desired doneness.
  6. Fold or roll in preferred style.

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