Steak Omelette
Prep time: 15 min
Cook time: 15 min
Servings: 1
Ingredients
1 tbsp olive oil
150 gr new york strip
20 gr scallions
20 gr mild banana pepper
30 gr mushrooms
35 gr aged gouda
20 gr yellow onion
20 gr green pepper
1 garlic cloves, chopped
1 tsp sweet paprika
1/4 tsp ground cumin
1 pinch red pepper flakes
salt and pepper, to taste
2 large eggs
2 tbsp heavy cream
4 slices provolone cheese
Directions
In a large skillet over medium heat, heat 1 tablespoon olive oil. Add onions, peppers, and mushrooms and season with salt and pepper, then cook until softened, about 10 minutes.
Move veggies to one side of skillet and heat remaining tablespoon oil. Add steak to empty side of skillet and season with salt and pepper. Cook until undersides develop a crust, about 2 minutes, then flip steak and cook 1 minute more for medium. Stir steak together with vegetables, then transfer to a plate.
Make omelet: In the same skillet over medium heat, melt butter. In a small bowl, beat eggs and cream and season with salt and pepper, then pour half the egg mixture into skillet.
Cook until eggs begin to set around edges, about 30 seconds, then use a spatula to gently lift around edges, allowing uncooked egg to flow to center. Once set, add a layer of provolone to one side of omelet, then top cheese with half the steak mixture. Top with another layer of provolone, then cover skillet with a lid and cook until melted, 1 minute. Use spatula to flip untopped side over to cover. Repeat with remaining