This steak omelette is a fantastic way to use up leftover steak and make a hearty breakfast that’s quick and easy. Whether you’ve got steak from a restaurant or your cooking, it adds a rich, savory flavor to your omelette.
Simply dice your leftover steak and whisk together eggs with a pinch of salt and pepper. Cook any vegetables you like in a skillet, then add the steak until it’s warmed through. Pour the eggs over the steak (and vegetables, if using) and let them cook undisturbed until they start to set around the edges.
Sprinkle some cheese over one half of the omelette, fold it over, and cook for another minute until the cheese is melted and the eggs are fully set. Serve immediately for the best texture.
If you need to store leftovers, place them in an airtight container in the refrigerator for up to 3 days.
For freezing, wrap the omelette tightly in plastic wrap and store it in an airtight container for up to 2 months.
Thaw overnight in the fridge and reheat in a skillet over low heat when ready to eat. Enjoy your steak omelette as a satisfying breakfast or even a quick lunch!
Steak Omelet Recipe
Ingredients
- 3 tbsp Butter
- ¼ cup diced Onions
- ¼ cup diced Bell pepper
- 4 white Mushrooms sliced
- 4 Eggs
- 2 ounces Cheddar cheese sliced
- 3 ounces thinly sliced Steak
- Salt to taste
Instructions
- Cook the Vegetables: Melt 1 tablespoon of butter in a skillet over medium-high heat. Add the onions, bell pepper, and mushrooms. Cook, stirring occasionally, until the onions are translucent—about 8 minutes. Season with salt, then remove the vegetables from the skillet and set them aside.
- Prepare the Omelette Base: Lower the heat to medium-low and add another tablespoon of butter to the skillet. In a bowl, whisk the eggs, then pour half of them into the skillet. Let the eggs cook undisturbed for 2 minutes. Gently lift the cooked edges with a spatula and tilt the skillet to let the uncooked eggs flow underneath. Continue until the top of the eggs is no longer liquid.
- Add Fillings and Fold: Carefully flip the omelette. Quickly layer half of it with cheddar cheese, then add half of the cooked vegetables and steak. Fold the omelette in half over the fillings and carefully slide it onto a plate.
- Cook the Second Omelette: Add the remaining butter to the skillet. Once it’s melted, repeat the process with the remaining eggs, cheese, vegetables, and steak.
Notes
- Non-Stick Pan: Use a non-stick skillet for the best results and easy flipping.
- Hot Fillings: To keep the steak from overcooking, slice it and let it come to room temperature before cooking the vegetables. Combine the warm vegetables and steak right before adding them to the omelette.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 500Â kcal |
| Carbohydrates | 7g |
| Protein | 27g |
| Fat | 40g |
| Sodium | 471mg |
| Calcium | 260mg |
Can I Use Leftover Steak For This Omelet?
Yes, leftover steak works perfectly for this omelet. Simply chop or slice the steak into small pieces and add it to the omelet filling. Just be sure to warm it up slightly before adding it to the eggs so it heats through evenly.
How Do I Prevent The Omelet From Sticking To The Pan?
To prevent the omelet from sticking, make sure to use a non-stick skillet and heat it properly before adding oil or butter. Use a small amount of oil or butter to coat the pan evenly. Also, avoid moving the omelet too soon; let it cook undisturbed until the edges start to lift before flipping or folding it.
Can I Add Other Ingredients To The Steak Omelet?
Absolutely! Feel free to customize the omelette with your favorite ingredients. You can add vegetables like bell peppers, onions, or mushrooms, or cheeses like cheddar or feta. Just make sure not to overload the omelet so it cooks evenly and folds nicely.
