Ingredients
- 3 large eggs
- Pinch salt
- 1/4 cup cooked beef, thin sliced (use leftover steak)
- 1/4 cup chopped bell pepper (mixed colored is best)
- 2 tablespoons diced yellow onions
- 1/4 cup cooked hashbrowns (optional, shredded)
- 1/4 cup cheddar cheese, shredded
- 1/4 cup diced tomatoes
- 2 tablespoons sliced black olives
- 2 tablespoons sliced green onions
- Finely shredded cheese, for garnish
How to Make
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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.
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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.
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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!).
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Step 4: Remove from heat and sprinkle with remaining green onions and a little cheese for garnish. Serve hot!
We hope you enjoy this recipe!
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