steakmag March 11, 2015 Comments Off on BIG STEAK OMELETTE
  • 4 eggs, beaten
  • Salt and pepper to taste
  • ½ lb. flank steak
  • ½ tablespoon butter
  • 1 cup hash browns, shredded
  • ⅛ teaspoon cayenne
  • ½ teaspoon paprika
  • ¼ green pepper, diced
  • ¼ sweet onion, diced
  • 4 oz. Portobello mushrooms, sliced
  • 1 cup Cheddar cheese, shredded
  • 1 plum tomato, diced
  1. Season the flank steak and grill until medium. .Let it cool and cut into thick slices
  2. Over medium high heat, melt butter and add shredded hash browns
  3. Season hash browns with salt, pepper, cayenne and paprika. Stir until the hash browns are cooked, about 5 minutes. Remove and set aside
  4. In the same pan, saute mushrooms until they cook down, about 2 minutes Remove and set aside
  5. Season the egg with salt and pepper to taste and mix with diced green peppers and sweet onions
  6. Over medium heat, grease a skillet and pour in the egg mixture
  7. Cook until the bottom and edges are solid
  8. Add ⅔ of the steak, hash browns, ⅔ of the mushrooms, ½ cup Cheddar cheese and ⅔ the tomatoes to one side of the omelette
  9. Fold the omelette and continue cooking until the cheese melts
  10. Dish and top with leftover steak, mushrooms and tomatoes

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