Philly Cheesesteak Omelette

Yields: 2 Servings

Prep Time: 5 mins

Cook Time: 10 mins

Total Time: 15 mins


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


  1. In a medium-sized mixing bowl, beat the eggs and 1 tbsp olive oil together.
  2. Heat up a medium-sized pan to medium heat. Pour half the egg mix into the pan and cover.
  3. 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.
  4. 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.
  5. Add the shredded steak to the skillet and sauté over medium-high heat until cooked.
  6. Fill the omelettes by layering half of the thinly sliced provolone into each egg and topping with the hot meat and sautéed vegetables.
  7. 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.