This Steak Omelette is a quick, 15-minute breakfast that feels a little more special while still being incredibly simple to make. With tender steak, melty cheese, and sautéed veggies, it’s a satisfying way to start the day without adding extra time to your morning routine.
One of my favorite things about this recipe is how practical it is for busy schedules. It comes together in about 15 minutes, uses just one skillet, and is a great way to repurpose leftover steak in a high protein meal. With over 30 grams of protein and very low carb, it’s designed to keep you full and energized without requiring complicated ingredients or prep work.
A large part of my recipe development centers around building meals that are low carb, gluten free, and realistic for busy households. Recipes like this omelette consistently make it into our rotation because they combine solid nutrition with simple preparation and reliable flavor. It’s the kind of breakfast that works for both relaxed weekends and rushed weekday mornings.
Why You’ll Love This Recipe
- Low Carb and High Protein. Over 30g of protein and less than 5 net carbs in this simple breakfast.
- 15-Min Recipe. You only need 15 minutes to make this nutritious, filling breakfast.
- Minimal Cleanup. All you need is a skillet, mixing bowl, and cutting board for this recipe so there is minimal cleaning up afterward.
Recipe Ingredients
Here is an overview of the ingredients you will need to make this breakfast recipe. Scroll down to the printable recipe card below for exact measurements.
- Eggs: you’ll need two large eggs for this recipe
- Cooked Steak: I used cooked flank steak
- Dairy: sharp cheddar or your personal choice of cheese
- Produce: red onion, bell pepper, and fresh or pickled jalapeno
- Optional: hot sauce for a little extra heat
How to Make a Steak Omelette
You will need a skillet, mixing bowl, cutting board, and knife. Simply follow the step-by-step guide below or scroll to the printable recipe card with detailed ingredients, amounts, and instructions.
- First, heat a small nonstick skillet to medium heat. Spray with cooking oil or a touch of olive oil.
- Then add the peppers and onion. Saute them for 3-5 minutes until softened. If you are using leftover cold steak, add it to the skillet and cook about 1 minute, just until heated through.
- Remove the steak and vegetables from the skillet and set aside. Then spray the skillet again with cooking oil.
- Add half the shredded cheddar cheese. Allow the cheese to begin to melt. While the cheese is melting beat the eggs and hot sauce (if you choose to add hot sauce). Pour the eggs over the cheese and tilt the pan back and forth a few times so the egg is evenly spread.
- Cover the skillet and reduce the heat to low. Allow the egg to cook 1-2 minutes. Once the eggs are set run your spatula around the edges of the skillet to loosen the eggs.
- Now, add the steak, peppers, onions and remaining cheese to the skillet. Then fold one side of the egg over to complete your omelette. Add salt and pepper to taste. Then you’re ready to serve!
Steak Omelet FAQ
Yes, this recipe is gluten free when prepared as described.
This omelette is best served fresh. However, you could store leftovers in the fridge in an airtight container for up to 3 days.
There are about 450 calories in this omelette. The printable recipe card below includes all nutritional info including protein, carbs, sodium, cholesterol, etc.
Of course! You can swap or add other protein or veggie options. Breakfast sausage, bacon, mushrooms, tomato, or onion just to name a few!
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Steak Omelette Recipe
Ingredients
- 2 large eggs
- a few dashes of hot sauce optional
- 1/3 cup shredded sharp cheddar cheese divided
- 2 tablespoons red onion chopped
- 2 tablespoons green bell pepper chopped
- 2 tablespoons jalapeno slices pickled or fresh*
- 1 cup cooked steak cut into cubes
Instructions
- Heat a small nonstick skillet over medium, spray with cooking oil or a touch of olive oil. Then add the peppers and onion and saute 3-5 minutes until softened. If you are using leftover cold steak add it to the skillet and cook about 1 minute, just until heated through.
- Remove the steak and vegetables from the skillet and set aside.
- Spray the skillet again with cooking oil. Add half the shredded cheddar cheese. Allow the cheese to begin to melt.
- While the cheese is melting beat the eggs and hot sauce. Pour the eggs over the cheese and tilt the pan back and forth a few times so the egg is evenly spread.
- Cover the skillet and reduce the heat to low. Allow the egg to cook 1-2 minutes. When the eggs are set run your spatula around the edges of the pan to loosen the eggs.
- Add the steak, peppers, onions and remaining cheese. Fold one side of the egg over to complete your omelette. Salt and pepper to taste.
