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Philly Cheesesteak Omelette

Yields2 ServingsPrep Time5 minsCook Time10 minsTotal Time15 mins

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

philly cheesesteak omelette

 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

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

Net Carbs

Amount Per Serving
Calories 498
% Daily Value *
Total Fat 41.1g64%
Total Carbohydrate 2.4g1%

Dietary Fiber 0.5g2%
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.