PHILLY CHEESE STEAK OMELETTE
A good way to use leftover steak.
6 eggs
230 g prego steak, sliced very thin
green and red bell pepper, sliced
1 medium onion, sliced
½ cup cheddar cheese, shredded
salt and pepper
butter
Slice the steak very thinly, cutting against the grain. This will make it more tender.
Brown the steak in a pan on medium high heat, adding salt and pepper to taste.
At the same time sauté peppers and onion in butter till tender.
Add 2 eggs to a bowl with salt and pepper and whisk till blended.
Heat non-stick skillet on medium high heat and add butter.
Once butter has stopped foaming add eggs to the skillet and stir quickly with a spatula for 5 seconds then rotate and tilt the pan to allow any liquid on the top to run off the side to cook.
Let the omelette finish cooking with no movement.
Add the cheese to the omelette and about 1/3 cup of steak and pepper filling per omelette.
Fold the omelette and slide onto a plate to serve.
Continue working in batches until all omelettes have been made.
Recipe and photo: Melissa Ann Vermeulen
