Steak and cheese omelet is a high-protein breakfast that packs 42 grams of protein and 4 net carbs. Eggs and leftover steak cook fast, taste great, and keep you full for hours. Add a little onion, melt in some cheddar, and serve it with greens on the side.
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High-Protein Breakfast
I've been hearing everywhere to start the day with salted water and a ton of protein. I always eat breakfast, but today I had leftover steak from last night's prime rib dinner, so I decided to put it to the test.
While eggs only have about 6 grams of protein each, the steak is the real powerhouse. I'm adding a few tablespoons of grated cheddar, about 4 grams of protein, and my favorite greens, broccoli sprouts.
Broccoli sprouts are rich in sulforaphane, which supports the body's natural detox systems and helps fight inflammation. They're also high in vitamin C and antioxidants, and you only need a small handful.
Omelet Pan
While you can make an omelet in a well-seasoned cast-iron skillet, I keep a non-stick skillet in a drawer so no one touches it. It's clean, unscratched, and reserved for omelets only. Eggs slide out easily and they always look great.
Use a rubber spatula to cook the eggs, no matter which pan you choose. It's gentle on the surface and helps you move the eggs without tearing them.
Ingredients
Use 2 large eggs for an 8-inch skillet. Use 3 eggs for a 12-inch skillet.
If you need to cook a steak, dice it up and add to the hot skillet. Season with salt and pepper and it should be ready in a few minutes. Push the steak to one side of the pan and cook the onions on the other. It can all cook in butter.
- Eggs
- Cooked steak, diced
- Yellow onion or scallions, diced
- Cheddar cheese, shredded
- Butter
- Chopped parsley
- Salt and cracked black pepper
- Broccoli sprouts, lettuce, or mixed greens
How To Make a Steak Omelet with Cheese
- Heat a 10-inch skillet over medium heat. Add 1 tablespoon of butter.
- Add the onions and a little salt and pepper and cook until soft and lightly browned, about 5 minutes.
- Add the steak to warm it. Remove the steak and onions to a plate.
- Lower the heat and add the remaining butter.
- Beat the eggs with a pinch of salt and pepper. Pour into the skillet.
- Use a rubber spatula to gently lift the edges as they set, letting the uncooked eggs run underneath. Tilt the pan so the eggs cook evenly.
- When the eggs are almost set, add the onions and steak over the top. Sprinkle with cheese.
- Fold the omelet over and slide onto a plate. Sprinkle with parsley.
- Serve with broccoli sprouts or greens on the side.
Notes
- This works best with leftover steak. Ribeye, strip, or tenderloin.
- Keep the heat low when cooking the eggs. Slow cooking makes a better omelet.
- Broccoli sprouts are best left raw. Just rinse and serve.
Storage and Reheating
This omelet is best eaten fresh, but leftovers can be saved. Store in an airtight container in the refrigerator for up to one day. Reheat gently in a skillet over low heat with a small pat of butter. Avoid the microwave if you can. It tends to make eggs rubbery.
More Steak Recipes
- Marinated Chuck Steak
- Standing Rib Roast
- Medium-Rare NY Strip Steak
- Seared Steak with Gremolata
- Top Round Stir Fry
- Marinated Skirt Steak
We're in the Florida Keys, where fresh fish is part of everyday cooking. Try our fish omelet made with fresh swordfish, along with high-protein fish recipes using local catches.
Steak and Cheese Omelet
Equipment
- 1 nonstick skillet
- 1 Rubber spatula
- 1 box grater
- 1 Cutting Board
- 1 Knife
Ingredients
- 2 to 3 large eggs
- 3 oz. leftover steak diced
- 1 small yellow onion or scallions diced
- 2 tablespoons cheddar cheese shredded
- 2 tablespoons unsalted butter
- 1 tablespoon chopped parsley
- kosher salt and cracked black pepper
- ½ cup broccoli sprouts lettuce, or mixed greens
Instructions
- Heat a 10-inch skillet over medium heat. Add 1 tablespoon of butter.
- Add the onions and little salt and pepper and cook until soft and lightly browned, about 5 minutes.
- Add the steak just to warm it through. Remove the steak and onions to a plate.
- Lower the heat and add the remaining butter.
- Beat the eggs with a pinch of salt and pepper. Pour into the skillet.
- Use a rubber spatula to gently lift the edges as they set, letting the uncooked eggs run underneath. Tilt the pan so the eggs cook evenly.
- When the eggs are almost set, add the onions and steak over the top. Sprinkle with cheese.
- Fold the omelet over and slide onto a plate. Sprinkle with parsley.
- Serve with broccoli sprouts or greens on the side.
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