Steak & Cheese Omelette
Prep time:
Cook time:
Total time:
Serves: 2-4
- 1 tbsp. olive oil
- 1½ cups mushrooms (your preference), chopped
- 2 cups baby spinach
- 6 eggs
- 2 tbsp. peppers (green & red), diced
- 1 tbsp. green onion, diced
- 6-8 oz steak, cooked and sliced thin
- 2 tbsp. shredded Monetary Jack cheese
- salt and pepper to taste
- ¼ tsp. chili powder
- hot sauce, optional
- Heat olive oil in a large skillet over medium heat.
- Add mushrooms and sauté for about 5 minutes.
- Add spinach and sauté another 3-5 minutes seasoning with salt and pepper.
- Once mixture has cooked down/spinach has wilted remove to a plate.
- Spray skillet with nonstick spray and return to burner.
- Whisk eggs together in a bowl with peppers and onions.
- Pour directly into skillet.
- Season with salt, pepper, and chili powder.
- Edges should set immediately. Turn and tilt pan to make sure all sides are cooking evenly.
- Once egg has thickened and no liquid remains (3-5 minutes) turn heat down to medium and start placing your filling on one half of egg.
- Add steak, then mushroom/spinach mixture, then cheese.
- Fold omelette in half cooking just a couple more minutes until cheese has melted.
- Remove to a plate and top with remaining spinach and mushrooms.
- Drizzle with hot sauce and serve.
Recipe by Cuisine & Cocktails at https://www.cuisineandcocktails.com/steak-cheese-omelette/
3.5.3226