This Philly Cheesesteak Omelet post has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #MinusTheShell #CollectiveBias
Breakfast for breakfast? Breakfast for dinner? Let’s do both! Take your omelet to the next level by turning it into a Philly Cheesesteak Omelet!
Click on the image above to shop for Egg Beaters® online!
One of my favorite things about going on vacation is breakfast. Seriously! Ok, the vacation itself is pretty awesome, but I love going out for breakfast. With an almost-4-year-old here in the house, we don’t have many opportunities to make legit breakfasts. On weekdays, we’re out of the house by 7am for preschool, and on weekends, we’re usually running around grabbing clothes for swim lessons or heading off on our Daddy-Robbie weekend grocery store trips. (We like to shop early in the morning when the store is still quiet!)
However, with that said, I still get my breakfast food…just rarely at breakfast time. I often make a simple omelet and a piece of wheat toast for lunch. It’s quick, easy and delicious. Plus, as much as I love a good sandwich, there’s something to be said for eating a hot lunch. Breakfast for dinner isn’t unheard of around here, either. Growing up, breakfast for dinner was always one of my favorite nights! Who’s with me on the breakfast for dinner train??
Philly Cheesesteak Omelet
Channeling that breakfast for dinner vibe, I recently decided to make omelets for dinner. However, I wanted to take those omelets to the next level. I love a good Philly cheesesteak with the sauteed onions and peppers along with the thinly sliced steak. So many awesome flavors going on there! So I decided to combine that Philly cheesesteak with an omelet to make this Philly Cheesesteak Omelet. Let me tell ‘ya – these omelets will be on regular rotation around here now!
To make things even easier, I used Egg Beaters® Original. Egg Beaters is made using real eggs, but it’s only about half the calories as shell eggs. Egg Beaters is made with all-natural egg whites, so it’s a nutritious alternative to shell eggs. Plus, it’s easy! There’s no cracking or cleanup involved. Just pour out the amount needed, put the top back on the container and store the rest in the fridge for next time (i.e. tomorrow). Speaking on the container, Egg Beaters has brand new packaging, so keep an eye out for that when you’re at the store.
As I mentioned above, Robbie and I do our grocery shopping early on one of the weekend mornings. Robbie likes to help by holding my list and reading it to me. As cute as this is, it certainly slows down the shopping process. We were at Walmart this past weekend on our regular shopping trip, and he kept telling me I need to go to the egg aisle. He can’t read yet, but I had told him I needed Egg Beaters, so he kept repeating it to me…all the way through the store. He must have been really worried that I would forget! Oh, and we also had to make a stop by the Halloween and Christmas decorations to see the “scary dragon and Santa Claus.” I only have vague memories of shopping trips pre-Robbie, but they must have been so boring!
Speaking of Egg Beaters, I used Egg Beaters Original to make this Philly Cheesesteak Omelet, but Egg Beaters also makes a Whole Egg version. Egg Beaters® Whole Eggs are made with 100% whole farm fresh eggs, so they make baking (and breakfasts) even easier! Egg Beaters Whole Eggs are a new product at Walmart, so check ’em out next time you’re doing a grocery run.
If you’re looking for one heck of a delicious breakfast (or breakfast for dinner) idea, then I highly recommend this Philly Cheesesteak Omelet. Thanks to the shaved lean beef as well as the Egg Beaters, this is one protein powerhouse of a meal. (Egg Beaters Original has no cholesterol or fat, and each serving packs 5g of protein – or 10% recommended daily value.) No matter whether you’re making it for breakfast or dinner, I hope you enjoy this Philly Cheesesteak Omelet as much as we do! Cheers!
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Did you make this Philly Cheesesteak Omelet at home? Leave a comment. Or snap a photo and tag me on Instagram (@Spicedblog). I’d love to see your version!
Philly Cheesesteak Omelet
For the Cheesesteak
For the Cheesesteak
- Using a large sauté pan, add 1 Tbsp of oil and place over medium-high heat. Once hot, add sliced onions and peppers. Sauté, stirring occasionally, for 8-10 minutes, or until vegetables have softened.
- Add garlic and continue sautéing, stirring occasionally, for 1-2 more minutes.
- Transfer cooked vegetables into a separate mixing bowl; set aside.
- Add remaining 1 Tbsp of oil; spread shaved steak out into an even layer in the pan. Sprinkle salt and pepper on top of steak and let cook for 3-4 minutes. Flip steak and continue sautéing until fully cooked.
- Transfer cooked steak into bowl with cooked vegetables. Add shredded cheese and stir until well combined.
For the Omelet
- Using a medium mixing bowl, add Egg Beaters, salt, pepper, Parmesan cheese and green onions; whisk until well combined.
- Spray a large sauté pan with nonstick cooking spray. Add half of the mixture and place pan over medium heat.
- Cook for 3 minutes, or until edges of omelet begin to set. Using a spatula, lift one edge and tilt pan in that direction to allow uncooked mixture to run beneath.
- Continue cooking for 1-2 more minutes, or until set.
- Divide the cheesesteak mixture into two equal portions; set one portion aside.
- Spread most of first portion of cheesesteak mixture in a row down center of omelet. Fold the omelet into thirds (like an envelope). Garnish top of the omelet with the remaining cheesesteak mixture.
- Repeat process with the remaining Egg Beaters mixture and remaining cheesesteak portion.
- Garnish both omelets with additional sliced green onions before serving.
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