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
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