Philly Cheesesteak Omelette

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

 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 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.