Steak Omelet Recipe

Par-cook potatoes

Place diced potatoes in a pot, cover with cold water, add a pinch of salt, bring to a boil and cook 6 minutes until just tender but not falling apart. Drain well and let steam-dry for 1–2 minutes.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 1 tbsp olive oil. When shimmering, add diced onion and bell pepper; sauté 2 minutes. Add the drained potatoes, spread into a single layer, and let cook without moving 3–4 minutes to develop a crust.

Season with 0.5 tsp smoked paprika, 0.25 tsp garlic powder, 0.5 tsp salt and 0.25 tsp black pepper. Toss and continue to cook, stirring occasionally, until golden and crisp on edges, about 6–8 more minutes. Reduce heat if browning too quickly. Keep warm while you make the omelet.

In a small saucepan or skillet over medium heat, add 1 tsp olive oil. Add minced garlic and sauté 20–30 seconds until fragrant.

Add 0.5 cup crushed tomatoes and 1 tsp tomato paste. Stir to combine, then add 0.25 tsp smoked paprika, 0.125 tsp red pepper flakes and 0.25 tsp salt. Simmer gently 4–5 minutes to thicken slightly.

Finish the sauce with 0.5 tsp lime or lemon juice, taste and adjust seasoning. Keep warm. Slice 1/2 avocado and set aside for plating.

Prepare steak and vegetables: If steak is not already grilled, preheat a grill or skillet to high and cook a 6 oz steak (seasoned with salt and pepper) 3–4 minutes per side for medium-rare. Let rest 5 minutes, then thinly slice against the grain. If steak is leftover grilled, reheat slices briefly in the skillet with 1 tsp oil over medium heat 30–60 seconds just to warm; remove and set aside.

Wipe the skillet used for potatoes or use a clean 10–12 inch nonstick skillet. Add 1 tsp neutral oil and heat over medium. Add 0.5 cup sliced mushrooms and 0.5 cup sliced onion. Sauté until softened and lightly caramelized, about 5–6 minutes. Season with a pinch of salt and pepper. Remove vegetables and set aside with the steak.

Whisk eggs: In a bowl, crack 4 large eggs, add 2 tbsp whole milk, 1 tsp salt and 0.25 tsp black pepper. Whisk until homogeneous and slightly frothy.

Heat a clean 10–12 inch nonstick skillet over medium-low. Add 1 tbsp unsalted butter and swirl to coat. When butter is foaming but not browned, pour the egg mixture into the pan and tilt to distribute evenly.

Cook the eggs gently: As the edges set, use a spatula to pull cooked edges toward center, allowing runny egg to flow underneath. Continue until the top is mostly set but still slightly moist, about 2–3 minutes.

Add fillings: Spoon the sautéed onion and mushrooms onto one half of the omelet. Top with the warmed sliced steak (6 oz) evenly, then sprinkle 0.5 cup shredded cheddar and 0.5 cup shredded Monterey Jack over the fillings. Sprinkle chopped cilantro or chives if using.

Fold and finish: Using the spatula, fold the empty half over the filled half. Reduce heat to low, cover the skillet briefly (30–60 seconds) to help the cheese melt without overcooking the egg. Remove from heat when cheese is melted and eggs are cooked through but still tender.

Plate and garnish: Slide the omelet onto a plate. Spoon 2–3 tbsp of warm house red sauce over the top or alongside. Arrange sliced avocado on top or beside the omelet. Serve with the country potatoes on the side. Garnish with additional chopped herbs if desired.