Steak omelet

This is pre-cooked shaved rib-eye steak holdover from the previous steak sandwich saved in a refrigerator storage container and now perfectly suitable to feed a pet cat. And what a lucky pet that cat would be.

Butter is dropped into a heated pan ready to go. The butter melts and bubbles its 20% water spits and sputters evaporates then settles down to oil, the foam stops. Wrist action rotates the pan to spread the butter-oil all around the pan, all the way to the rim. Beaten egg poured in sets immediately pushed in toward the center from all angles, considered a clock, 3:00, 6:00, 9:00  around the pan until within one minute all the egg sets and nothing left to rotate around to fill in the spaces. Its surface still very wet.

The pan rapped sharply to loosen.

Filling placed all around.

Folded over from one side to the center and rolled out of the pan directly onto a plate.

Thin at the edges, thick in the center puffed up and loose and giggly but stable egg-pancake takes the place of a tight tough bread tortilla. The filling barely held together. There is nothing tough or tight about this omelet but neither is it foam nor beaten egg white.