Sauteed Flank Steak with Arugula and Roasted Cauliflower and Tomatoes
180 Protocol Approved Recipe
Spring Conference 2012 | Chef John Berryhill
Cucumber water- sliced cucumber in water, let set for at least one hour
4 eggs
2-3 pepperocinis, chopped
handful of spinach, chopped
1 teaspoon capers, chopped
1 garlic clove, minced
NTM Salt and pepper
cilantro for garnish
Whisk 1 egg and 3 egg whites in a bowl with salt and pepper. Heat non-stick pan to medium then add in pepperocinis, spinach, and capers with squirt of cucumber water. Sauté for a few minutes then lower heat and add eggs. Once the bottom of omelette is done, carefully turn over half way then continue to cook a few more minutes till done. Plate omelette then garnish with fresh cilantro and serve.
To learn more about the Dynamite 180 Program click here.
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