philly cheesesteak omelette
AuthorTeamKeto
RatingDifficultyBeginner

This low-carb keto Philly cheesesteak omelette recipe is gooey and cheesy and the perfect breakfast omelet to prepare.

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Yields2 Servings
Prep Time5 minsCook Time10 minsTotal Time15 mins
 4 large eggs
 2 tablespoons olive oil
 1 oz sliced onion
 1/2 sliced green bell pepper
 1/4 pound shaved ribeye steak
 1 teaspoon salt
 1/2 teaspoon pepper
 2 ounces provolone, very thinly sliced
1

In a medium-sized mixing bowl, beat the eggs and 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 eggshell 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.

Category,
Nutrition Facts

Serving Size 1 omelet

Servings 2

1.9g
Net Carbs

Amount Per Serving
Calories 506
% Daily Value *
Total Fat 41.1g64%
Total Carbohydrate 2.4g1%
Protein 29.7g60%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 4 large eggs
 2 tablespoons olive oil
 1 oz sliced onion
 1/2 sliced green bell pepper
 1/4 pound shaved ribeye steak
 1 teaspoon salt
 1/2 teaspoon pepper
 2 ounces provolone, very thinly sliced

Directions

1

In a medium-sized mixing bowl, beat the eggs and 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 eggshell 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.

Philly Cheesesteak Omelette

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