Can you name a better combination than steak and roasted potatoes? Me neither. This steak omelette recipe brings the delicious taste of steak and turns it into a breakfast. Pair it with roasted potatoes and you are looking at a morning feast that’s perfect for when you have leftover steak.
This recipe is relatively easy and is a great way to increase your protein intake in the morning. It also has vegetables like red bell peppers and red onions, which are great sources of nutrients.
When making this recipe, you can either use fresh steak or leftover steak. If it is leftover steak, when reheating it, make sure that it reaches an internal temperature of 110°F, especially if the steak is rare or medium rare.
If making omelettes are a little daunting, I highly recommend taking your time and lowering the temperature to let the omelette cook longer. That way, you will have more time to correct any issues that arise.
What You Need To Make a Steak Omelette
The majority of the ingredients, such as the vegetables, are best served fresh, so this entails only a quick trip to the grocery store. As mentioned, the steak can be fresh or leftover. If this is a fresh steak, be sure to cook it at medium rare as there will be a second cook when mixed with the vegetables.
Ingredients:
- Red bell pepper
- Red onion
- Cilantro
- Eggs
- Roma tomato
- Paprika
- Leftover steak
- Vegetable oil
- Salt and pepper
How To Make a Steak Omelette
Cook the vegetables: In a large nonstick frying pan, add vegetable oil followed by onions and red bell peppers. Cook until translucent, five minutes.
Add your steak: Once your vegetables are cooked, add your steak and cook until tender. If you’re using raw steak, season and sear it beforehand and cook it fully when adding it to vegetables.
Wait for an internal temperature of 110˚F. Once all the filling is ready, remove it from the pan into a bowl and set aside.
Whisk your eggs: In a large bowl add eggs, paprika, salt, and pepper. Whisk until your eggs are fully combined and set aside.
Cook your eggs: Heat a large nonstick frying pan. Add eggs and gently break with a spatula until curds form.
Add your filling: Add the steak filling and cook for another few minutes. Flip and place on a plate.
Garnish and serve: Garnish with any remaining filling, followed by cilantro, and serve.
Enjoy!
Recipe FAQs
How can I add more flavor?
There is also a common recipe known as a big steak omelette, where it’s stuffed with mushrooms, hash browns, bell peppers, onions, and cheese. This is a lot and can be very heavy but if you’re interested, go for it!
What else can I pair this omelette with?
Other than the roasted potatoes, other classic pairings are hash browns, baked beans, sauteed vegetables, raspberries, and honey or a salad.
Steak Omelette
Ingredients
- 1 red bell pepper diced
- ½ red onion sliced
- 2 sprigs cilantro stems removed
- 3 eggs
- 1 Roma tomato diced
- 2 tbsp paprika
- 1 cup leftover steak cut into strips
- 1 tbsp vegetable oil
- Salt and pepper to taste
Instructions
- In a large nonstick frying pan, add vegetable oil followed by onions and red bell peppers, and cook until translucent, five minutes.
- Once your vegetables are cooked, add your steak and cook until tender.
- Once all the filling is ready, remove from the pan into a bowl and set aside.
- In a large bowl add eggs, paprika, salt, and pepper.
- Whisk until your eggs are fully combined and set aside.
- Heat a large nonstick frying pan.
- Add eggs and gently break with a spatula to cook evenly and a skin forms.
- Add the steak filling and cook for another few minutes.
- Once the egg has hardened, flip and place it on a plate.
- Garnish with any remaining filling followed by cilantro leaves.
- Serve and enjoy!
Notes
Nutrition
Here are a few other recipes you might enjoy!
- Steak & Scrambled Eggs
- Steak Breakfast Burrito
- Chili Cheese Omelette
- Pesto Omelette
- Hash Brown Omelette
- Pulled Pork Omelette
- Reuben Omelette
- Taco Omelette
Matthew is a recipe developer and food photographer based in Canada. He enjoys all things food, drink and makes his best decisions with a mimosa in hand.