This Protein-Loaded Cheesesteak Omelette Will Instantly Become Your New Favorite Breakfast

Protein-Loaded Cheesesteak Omelette

 
What you’ll need:

2 tsp oil
1/4 lb. rib eye, thinly sliced*
1/2 cup onion, thinly sliced
1/2 cup red bell pepper, seeded and thinly sliced
Salt and pepper, to taste
3 large eggs, whisked
1 slice provolone
 

How to make it:

1. In a large nonstick skillet over medium-high, heat 1 tsp oil. 

Add the rib eye and cook until browned, about 5 minutes. Add the onion and red bell pepper and cook until the onions soften, about 3 minutes. 

Season with salt and pepper. Transfer everything to a plate.

2. Using paper towels, wipe the skillet clean. Lower the heat to medium-low and add the oil. 

When the oil is hot, add the eggs. Cook until the eggs set, about 3 minutes. 

Add the steak, onions, and peppers to the center of the pan, top with the provolone, fold the edges of the omelet onto itself, and transfer to a plate. 

Makes 1 serving.

 
*Make steak slicing easier: Place the steak in the freezer for 10 minutes. That way, the steak will be semi-hardened, allowing your knife to cut through the meat more easily.

 
Nutrition per serving: 615 calories, 50g protein, 10g carbs (2g fiber), 41g fat