
Yields: 2 Servings
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Ingredients:
4 large eggs
2 tbsp olive oil
1 oz sliced onion
½ sliced green bell pepper
¼ lb shaved ribeye steak
1 tsp salt
½ tsp pepper
2 oz provolone, very thinly sliced
Directions:
- In a medium-sized mixing bowl, beat the eggs and 1 tbsp olive oil together.
- Heat up a medium-sized pan to medium heat. Pour half the egg mix into the pan and cover.
- Once the omelette is solid, use a spatula to slide the egg onto a plate or paper towel. Repeat with the rest of the egg mixture.
- In the same skillet, add the second half of the olive oil along with peppers and onion. Sauté on medium heat until the vegetables begin to soften. Transfer to a bowl and set aside.
- Add the shredded steak to the skillet and sauté over medium-high heat until cooked.
- Fill the omelettes by layering half of the thinly sliced provolone into each egg and topping with the hot meat and sautéed vegetables.
- Roll the omelettes and place back in the skillet on medium then cover to melt the cheese.
Nutrition Facts:
Serving Size 1 omelet
Servings 2
1.9g Net Carbs
Amount Per Serving
Calories 498
% Daily Value *
Total Fat 41.1g 64%
Total Carbohydrate 2.4g 1%
Dietary Fiber 0.5g 2%
Protein 29.7g 60%
* Percent Daily Values are based on a 2,000-calorie diet. Your daily value may be higher or lower depending on your calorie needs.