250g of thinly sliced steak pieces (washed and dried)
5 large egg whites and 1 whole egg, beaten
1 small onion, sliced and halved
1/2 cup of kale, tightly packed
1/2 of mixed bell peppers, sliced
1–2 tbsp of steak dry rub (see post)
1/3 cup of vegan cheese
On medium heat 2tbsp of coconut oil in a large non stick frying pan then proceed to sautee the onions until translucent and tender.
Add the kale and bell peppers along with the steak pieces and sear the steak to your preference before removing the entire contents from the pan to set aside.
On low to medium heat, pour the beaten egg whites into a pan, cook until the set starts to set, at the same time, carefully lift edge while tilting the pan to allow the under cooked egg to run under the set portion.
Add the steak and veggies to one side of the omelette then top with vegan cheese.
Use a egg spatula to sandwich the other side of the omelette so it looks like a crescent.