Okay so last night I made steak fajitas and I ended up having a lot of ingredients leftover. I wanted a filling breakfast with a lot of protein so I went with this steak omelet.
You can use whatever ingredients you have on hand, and you might be surprised to how easily an omelet can be put together. One of the interesting things about this omelet is that I didn’t even miss the cheese! Doing the whole 30 isn’t really that bad after all!
If you like spicy this would taste great with some hot sauce on top. Or even more avocados! Whatever floats your boat. I will definitely be looking into Whole 30 approved hot sauces. I hope to find some habanero salsa. A girl can dream right?
Ingredients
- 2 eggs, whisked
- 1-2 tablespoons homemade or store bought guacamole
- Fresh cilantro, chopped
- Grape or Cherry tomatoes, sliced in half
- Bell peppers, cut into strips
- Onion, cut into half moons
- 3-4 steak strips
- Salt and pepper
- Olive Oil
- 1 teaspoon minced garlic
Instructions
- Add enough olive oil to coat a medium to large-sized skillet and set to medium heat.
- Add steak and vegetables to pan for about 2-3 minutes, or until heated through (if previously cooked), or about 10 minutes, until meat is to your liking and vegetables become soft (if not previously cooked).
- Remove steak and vegetables from pan and set aside.
- Add tomatoes and garlic to pan and sauté for about 3 minutes, or until tomatoes soften and garlic is fragrant. Season with salt and pepper to taste.
- Remove tomatoes and garlic from pan.
- Add olive oil (if needed) and pour eggs into pan. Cook eggs for about 2-3 minutes, or until they become set. Season with salt and pepper to taste.
- Add guacamole and next 4 ingredients to the middle area of the omelet.
- After about 1-2 minutes, use a spatula to fold 1/3 of the egg on top of the omelet mixture. Use a spatula to fold the other 1/3 of the omelet on top (so that both sides try to meet in middle).
- Add fresh cilantro and serve immediately.