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steak omelet on a white plate with fork in background

Steak Omelette with Peppers, Onions, and Mushrooms

Sara
This steak omelette is a hearty breakfast that is perfect for using leftover steak. We have the tips you need here for making the perfect omelette and you'll be surprised at how quick and easy they are to make!
5 from 7 votes
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast, Brunch
Cuisine American
Servings 2 omelettes
Calories 502 kcal

Ingredients
  

  • 3 tablespoon butter
  • ¼ cup onions diced
  • ¼ cup bell pepper diced
  • 4 white mushrooms sliced
  • 4 eggs
  • 2 oz cheddar cheese sliced
  • 3 oz steak thinly sliced
  • salt to taste

Instructions
 

  • Melt 1 tablespoon of butter in a skillet over medium high heat.
  • Add onions, peppers, and mushrooms and cook until onions are transluscent, about 8 minutes. Salt to taste and remove vegetables from skillet.
  • Lower the skillet heat to medium low and add another tablespoon of butter.
  • Whisk eggs in a small bowl. Pour half of the eggs in the skillet.
  • Let eggs cook undisturbed for 2 minutes. Gently lift cooked edges and tilt the skillet to let raw eggs run underneath. Continue until egg on top is no longer liquid.
  • Flip omelette carefully and immediately layer half of the omelette with cheddar cheese. Top cheese with half of the vegetables and half of the sliced steak.
  • Fold the empty half of the omelette over the vegetables and steak and carefully remove from pan.
  • Add remaining butter to the pan. When melted, repeat steps with remaining eggs, cheese, vegetables, and steak.

Notes

  • Be sure that the pan you use is non-stick!
  • The trick is to get all the omelette stuffing hot before adding it to the omelette without overcooking the steak. I like to do this by getting the steak sliced first and allowing it to come to room temperature. Then, I cook the vegetables and, while still hot, I just toss the steak with the vegetables.
  • As your omelette cooks, gently lift the edges with a spatula and tilt the pan to let raw egg from the top run underneath. Once there isn't enough raw egg on top to "run" anywhere, it is time to flip!
  • The easiest way to get an omelette out of the pan is not by lifting the omelette, but lifting the pan. Tilt the pan over your plate and let the omelette gently slide out of the pan onto the plate.

Nutrition

Calories: 502kcalCarbohydrates: 6gProtein: 28gFat: 41gSaturated Fat: 22gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 427mgSodium: 471mgPotassium: 458mgFiber: 1gSugar: 3gVitamin A: 1874IUVitamin C: 26mgCalcium: 265mgIron: 3mg
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