YOUR SOLIN GENERATED RECIPE
Steak and Vegetable Omelette
Pan-seared steak strips folded into a fluffy egg omelette with vibrant sautéed peppers and onions for a savory, protein-packed start to your day.
INGREDIENTS
3 oz Flank steak
2 large Eggs
0.25 cup Egg whites
0.5 cup Bell pepper
0.25 cup Red onion
1 tsp Ghee
0.5 oz Feta cheese
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tsp Fresh chives
PREPARATION
Heat a non-stick skillet over medium-high heat with half of the ghee.
Season the flank steak strips with sea salt and black pepper, then sear in the skillet until browned and cooked to your preference, about 3-4 minutes. Remove the steak and set aside.
Add the remaining ghee to the same skillet and sauté the diced bell peppers and red onions until they are tender and slightly caramelized.
In a small bowl, whisk together the whole eggs and egg whites until the mixture is well combined and frothy.
Pour the egg mixture into the skillet over the sautéed vegetables, tilting the pan to ensure the eggs cover the bottom evenly.
Once the edges of the omelette are set and the center is mostly firm, place the cooked steak strips and crumbled feta cheese on one half of the omelette.
Carefully fold the omelette in half, cook for another 60 seconds to soften the cheese, and garnish with fresh minced chives before serving.