Skip to main content
BROWSE

View Recipe

PHILLY CHEESE STEAK OMELET

Active Time : 45 Minutes
Total Time : 45 Minutes
Serves : 4
INGREDIENTS
  • 2 tablespoons Pure Wesson® Canola Oil
  • 1 small sweet onion, sliced lengthwise
  • 4 ounces rib-eye steak, trimmed and thinly sliced
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 1/2 cup halved cherry or grape tomatoes
  • 1 carton (16 oz each) Egg Beaters® Original
  • 1/3 cup shredded reduced fat Cheddar cheese
  • 2 tablespoons Hunt's® Tomato Ketchup
DIRECTIONS

Preheat oven to 325°F. Heat oil in large oven-safe, nonstick skillet over medium-high heat. When hot, add onions. Cook 3 to 5 minutes or until onions are tender. Remove from skillet; set aside.

Add steak to skillet; season with oregano, salt and pepper. Cook 3 to 5 minutes or until steak is browned. Add tomatoes; cook 1 minute or until tomatoes soften and release juice. Add to onions; set aside.

Pour Egg Beaters into skillet; cook 3 minutes or until edges start to set. Gently lift edges while tilting pan and allow uncooked Egg Beaters to run under the set portion; repeat this step twice. Cook about 5 minutes, or until center is set.

Remove from heat; top omelet evenly with steak mixture. Sprinkle with cheese; place skillet in oven 1 to 2 minutes or until cheese melts.

Slide omelet onto serving platter; drizzle top with ketchup. Cut into four wedges; serve immediately.