An easy moist omelette filled with steak, multi-colored bell peppers, tomatoes, green onions and black olives; heated and topped with cheddar cheese Yield:
1 large omelette Ingredients:
A dash of salt
1/4 cup thinly-sliced leftover steak
1/4 cup chopped (mixed) colored bell peppers
2 tablespoons diced onions
1/4 cup cooked hashbrowns (shredded), optional
1/4 cup shredded cheddar cheese
2 tablespoons diced tomatoes
2 tablespoons sliced black olives
2 tablespoons sliced green onions
Finely shredded cheese, for garnish Instructions:
1. Saute steak, diced onions (not green onions) and peppers together, until onions are translucent and steak is warmed. Set aside.*
2. Grease a large skillet or griddle and preheat on medium. Scramble eggs with a dash of salt and pour over pre-heated griddle. Spread eggs to cover entire surface.
3. Turn stove to medium-low and cook until eggs are firm enough to flip without tearing. (Use a spatula to spread the wet eggs to the edge of the omelette as it cooks, if some areas are too thick.)
4. Flip eggs over and turn stove to low. Layer the steak mixture, hash browns (if using), cheese, tomatoes, olives, and some of the green onions over eggs. Fold or roll.** Allow to heat through. (Cover if needed, to get it extra hot!) Remove from heat and sprinkle with remaining green onions and a little cheese for garnish. Serve hot!
This recipe is from Tammy’s Recipes.
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