Steak Omelet Recipe
This steak omelette is a hearty breakfast that makes great use of leftover steak. Here are some tips to help you make the perfect omelette—it’s quicker and easier than you might think!
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.