The world’s finest omelet!
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 2 tablespoons butter
- ½ green bell pepper, chopped
- ½ red bell pepper, chopped
- ½ Bermuda onion, sliced
- 7 baby portobello mushrooms, sliced
- ½ pound beef tip
- ½ cup egg substitute
Instructions
- Melt butter in a medium saucepan over medium heat. Stir in green bell pepper, red bell pepper, onion and portobello mushrooms. Cook until tender, about 5 minutes.
- Stir beef into the vegetable mixture, and cook until evenly brown, 5 to 10 minutes.
- Stir egg beaters into the mixture, and cook 10 minutes, or until firm.
Nutrition Facts
| Calories | 511 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 105 mg |
| Dietary Fiber | 8 g |
| Protein | 40 g |
| Saturated Fat | 14 g |
| Sodium | 284 mg |
| Sugars | 11 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
Yum! Had leftover sirloin from French Dip sandwiches last night and this was a wonderful way to use the meat. I used 4 eggs, no mushrooms (hubby doesn’t like them) and a cup of shredded cheddar cheese. Will make this again!
This was exactly what I was looking for, including the egg substitute. I added a little Italian seasoning and and basil for the herbs. I served with orange marmalade spread on toast for a little sweetness to balance the savory and orange juice. Will make again and again!
I had some leftover grilled steak to use up so what better than steak and eggs. I used some chopped vidalia onion and left out the mushrooms. I used real eggs and added some cheddar cheese. Great with toast and juice!
I love steak omelets!
This is very tasty.