Delicious Beef & Vegetable Omelette

Prep Time
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"This is a delicious steak omelette recipe, it's also a great way to use leftover steak, and is so good. These rival the best restaurant omelettes, really!"

Original recipe yields 1-2 serving


  • Serving Size: 1 (391.2 g)
  • Calories 471.1
  • Total Fat - 24.9 g
  • Saturated Fat - 9.2 g
  • Cholesterol - 663.9 mg
  • Sodium - 1091.1 mg
  • Total Carbohydrate - 22.6 g
  • Dietary Fiber - 4.3 g
  • Sugars - 3.8 g
  • Protein - 39.6 g
  • Calcium - 389.6 mg
  • Iron - 5.2 mg
  • Vitamin C - 34 mg
  • Thiamin - 0.2 mg

Step 1

Saute diced onions (not green onions) and peppers together, until onions are translucent and steak is warmed. Add in the cooked beef, tossing until heated through. Set aside.

Step 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.

Step 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.) 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, then allow to heat through. (Cover if needed, to get it extra hot!).

Step 4

Remove from heat and sprinkle with remaining green onions and a little cheese for garnish. Serve hot!

Tips & Variations

No special items needed.


Bergy (RIP" Forever in our Kitchen)

Nice combination of veggies. I added a teaspoon of Tex Mex spice & used some leftover actifry fries for the hash browns. Used 2 eggs and cut back other ingredients acccordingly. Lovely Sunday Brunch! This recipe would be nice for lunch or even for dinner.

(28 Aug 2016)