Steak & Cheese Omelette

Hi everyone! Hope you all had a great weekend! I had an awful cold and spent most of the weekend resting, however I did feel a little better today and spent most of it in the kitchen! I got Brad a Go Pro for Christmas, and he kindly has been letting me use it for the blog. I have to admit, it takes pretty awesome pictures. I also loved the fact that it was around 50-60 degrees and sunny today in Columbus. I got to take advantage of outside natural light for the first time in awhile! Today I decided to make omelettes for brunch. I love making omelettes on Sundays, because you can throw all kinds of different leftovers into them to clean out your fridge before grocery shopping for the week. That's exactly what I did today.

For the Steak & Cheese Omelette you'll need: eggs, steak, peppers, mushrooms, spinach, green onions, cheese, olive oil, salt, pepper, chili powder, and hot sauce. We made Flank Steak last night (recipe coming soon), however any already prepared steak will do. I used Monetary Jack shredded cheese for this omelette, but again any will work fine.

Start by sautéing chopped mushrooms in olive oil over medium heat in a large skillet.

After about 5 minutes, add spinach to the skillet stirring to incorporate with olive oil and mushrooms.

Season with salt and pepper and sauté for another 3-5 minutes or until spinach has wilted and the mixture looks something like this. Remove to a plate. Spray the skillet with nonstick spray or grease and return to the burner.

In a bowl whisk together eggs, diced peppers, and green onion.

Turn heat to medium-high and pour in egg mixture. and Season with salt, pepper, and a little chili powder. Edges should immediately begin to set. Continue to move/tilt pan so that all parts of the egg cook evenly. It should become less and less watery from the outside edges in. When the top of the egg has thickened enough that no liquid remains and it can easily be moved from the pan, you will start placing the filling on one side. Turn down heat to medium.

Start with your steak, laying it across one half.

Next, add some of your mushroom/spinach mixture.

Last, add your cheese.

Fold the omelette in half cooking about 2 more minutes allowing for the cheese to melt.

Carefully transfer to a plate with a spatula. Top with remaining spinach and mushrooms. Drizzle with hot sauce if you'd like to add a little kick. Enjoy!

5.0 from 3 reviews

Steak & Cheese Omelette

 

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Prep time

5 mins

Cook time

20 mins

Total time

25 mins

 

Serves: 2-4

Ingredients

• 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

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add mushrooms and sauté for about 5 minutes.
3. Add spinach and sauté another 3-5 minutes seasoning with salt and pepper.
4. Once mixture has cooked down/spinach has wilted remove to a plate.
5. Spray skillet with nonstick spray and return to burner.
6. Whisk eggs together in a bowl with peppers and onions.
7. Pour directly into skillet.
8. Season with salt, pepper, and chili powder.
9. Edges should set immediately. Turn and tilt pan to make sure all sides are cooking evenly.
10. 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.
11. Add steak, then mushroom/spinach mixture, then cheese.
12. Fold omelette in half cooking just a couple more minutes until cheese has melted.
13. Remove to a plate and top with remaining spinach and mushrooms.
14. Drizzle with hot sauce and serve.

3.5.3226