Philly Cheesesteak Omelette
A cheesy breakfast omelette featuring tender steak, sautéed onions and peppers, and gooey provolone cheese, perfect for starting your day with a comforting meal.
Ingredients
For the omelette
- 3 large Eggs Use 2 for a lighter version.
- 4 ounces Thin sliced ribeye steak Leftover steak also works.
- 1 small Onion, sliced Or half a large onion.
- 1 medium Green bell pepper, sliced Mushrooms can be added as well.
- 2 ounces Provolone cheese American cheese also works.
- 1 tablespoon Butter or oil Butter gives better flavor.
- to taste Salt and pepper
- 1 splash Milk For softer eggs.
Instructions
Prepare the Filling
- In a skillet, heat butter or oil over medium heat.
- Add sliced onions and bell peppers, cooking until soft and golden.
- If using raw steak, add it next and cook until no longer pink. If using cooked steak, warm it at the end.
- Remove filling from the skillet and set aside.
Cook the Omelette
- In a bowl, beat the eggs with a splash of milk, salt, and pepper.
- Wipe out the skillet, add more butter, and reduce heat to medium-low.
- Pour in the egg mixture and let it cook, gently pushing the edges toward the center.
- When the top is still shiny but mostly set, add the filling and cheese to one side.
- Carefully fold the omelette over and cover for 30 seconds to melt the cheese.
- Slide onto a plate and serve.
Notes
Experiment with additional fillings like mushrooms or hot peppers. Pair with fresh fruit or crispy hash browns for a complete breakfast plate.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 8gProtein: 30gFat: 30gSaturated Fat: 14gSodium: 800mgFiber: 2gSugar: 2g