Philly Cheese Steak Omelette

Are you looking for a hearty breakfast? Then try your hand at Philly cheese steak omelette. That's right! An epic high protein, low carb egg white omelette sandwiched between seasoned steak bites chucks, sauteed onions and bell peppers topped with dairy free cheese.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 424kcal

Author Charla

Ingredients

½ lb of thinly sliced steak pieces (250g) washed and dried
5 large egg whites and 1 whole egg beaten
1 small onion sliced and halved
½ cup of kale tightly packed
½ of mixed bell peppers sliced
1-2 tablespoon of steak dry rub see post
⅓ cup of vegan cheese
**coconut oil or olive oil

Instructions

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 omelette starts to set, at the same time, carefully lift the 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.
Cook for another few minutes before serving.

Notes

This recipe has a higher percentage of egg whites for more protein power. If you want to add more egg yolks feel free to do so.
I used steak bites which are more chunky, if you can get hold of thinly sliced steak pieces use that instead. Both work regardless!
Make sure the inside of the omelette is completely cooked through by tilting the pan.
Feel free to add additional vegetables to your omelette if you want to.
Don't forget to try my other omelette variations Sweet Potato Omelette and. Spinach and Mushroom Omelette

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