Steak Omelet with Mushrooms & Peppers

I promised Steven that I’d make him breakfast on Sunday, but I had issues getting up in the morning, we had breakfast for dinner. šŸ™‚

The steak of this recipe is prepared the same way as the last recipe and the steak sandwich recipe. Yup, I use the same steak recipe for (almost) all foods with steak.

Steak Omelet with Mushrooms & Peppers
Ingredients:
1 pan-seared steak, sliced (make sure you don’t slice it RIGHT AFTER it’s done cooking, you want it to cool a little to lock in the moisture)
5-6 cloves minced garlic
10 mushrooms, thickly sliced (one mushroom yields 3-5 slices ONLY)
10 small sweet peppers, cut into strips
2 tsp oil
6 eggs
1/4-1/2 cup milk
Some Cheddar (or any kind of) Cheese
Directions:
1. In the cast iron pan used for the steak, heat garlic in oil until fragrant.
2. Saute mushrooms and sweet peppers until cooked and browned (about 8 minutes?)
3. In a bowl, whisk eggs and milk until combined.
4. In a frying pan, heat oil on high for 2 minutes. Reduce heat to medium and pour in 1/2 of the egg mixture. Sprinkle on desired amount of cheese and let it to cook for 1-2 minutes.
5. Meanwhile, slice the steak.
6. Add to the egg 1/2 of the sauteed veggies and let cook for another 1-2 minutes.
7. While the egg is still a little jiggly, add in 1/2 of the sliced eggs, lining them up so that a “path” is created in the center for the fold of the egg.
8. Carefully fold egg in half. Cook 1 minute, then flip and cook for another minute.
9. Sprinkle some more cheese on top and serve! šŸ™‚

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One thought on “Steak Omelet with Mushrooms & Peppers

  1. Pingback: Articles » Blog Archive » Your Breakfast and Lunch Choices

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