Steak and Cheese Omelet Recipe

Steak and Cheese Omelet RecipeAs a result of my beef tenderloin recipe, I just happened to have some leftover meat. In hindsight, I’m pretty glad I saved some leftovers, because it allowed me to make the following steak and cheese omelet recipe.

Any type of lean cut of beef will work for this recipe (tenderloin, sirloin, flank steak, top round). You can even use roast beef deli meat if you want.

I cut down the calorie content drastically by using reduced fat cheddar cheese and a combination of whole eggs and egg whites. Sauteed onions add a nice flavor and texture to the recipe too. I topped my omelet with some hot sauce, and it was pretty darn good.

And at just 310 calories this steak and cheese omelet recipe is pretty lean. Especially considering you can go to your average breakfast joint and expect at least double that. For comparison sake, the Ultimate Omelet at Denny’s has 620 calories.

Here’s the steak and cheese omelet recipe …


[table]Prep Time,Cook Time,Serves

5 min,15 min,2[/table]


Ingredients: steak and cheese omelet recipe

  • 1/4 lb. beef tenderloin, sirloin, or London broil
  • 1 medium onion
  • 1/2 cup 2% milk cheddar cheese
  • 6 eggs
  • Cooking spray
  • 1/4 tsp. kosher salt
  • Black pepper to taste



Heat a pan to medium and spray with cooking spray. If you’re not using leftover beef, you’ll need to cook the meat to your liking and cut the meat into small pieces. Once this is done, dice up the onion and cook for 5-7 minutes in the pan, stirring frequently. In a mixing bowl, crack three of the egg whites into the bowl and discard the yolks. Crack the other 3 whole eggs into the bowl. Add the salt, pepper, and beef and whisk together.

Remove the onions from the pan and mix together with the eggs. Spray the pan again and pour half the egg mixture into the pan. Cook over medium heat for several minutes, until the bottom firms up enough for you to slide a spatula under. Flip the egg over with a spatula and reduce heat to low. After 2 minutes, place 1/4 cup of cheese in the middle of the eggs and fold the eggs in half over the cheese. Cook for 2-3 minutes then remove from heat and repeat for the second omelet.


Nutrition Facts

310 calories,16 g fat, 6.5 g carbs (1 g fiber), 35 g protein, 692 mg sodium

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