Ingredients
Scale
- 4 eggs, beaten
- Salt and pepper to taste
- 1/2 lb. flank steak
- 1/2 tablespoon butter
- 1 cup hash browns, shredded
- 1/8 teaspoon cayenne
- 1/2 teaspoon paprika
- 1/4 green pepper, diced
- 1/4 sweet onion, diced
- 4 oz. Portobello mushrooms, sliced
- 1 cup Cheddar cheese, shredded
- 1 plum tomato, diced
Instructions
- Season the flank steak and grill until medium. .Let it cool and cut into thick slices
- Over medium high heat, melt butter and add shredded hash browns
- Season hash browns with salt, pepper, cayenne and paprika. Stir until the hash browns are cooked, about 5 minutes. Remove and set aside
- In the same pan, saute mushrooms until they cook down, about 2 minutes Remove and set aside
- Season the egg with salt and pepper to taste and mix with diced green peppers and sweet onions
- Over medium heat, grease a skillet and pour in the egg mixture
- Cook until the bottom and edges are solid
- Add 2/3 of the steak, hash browns, 2/3 of the mushrooms, 1/2 cup Cheddar cheese and 2/3 the tomatoes to one side of the omelette
- Fold the omelette and continue cooking until the cheese melts
- Dish and top with leftover steak, mushrooms and tomatoes
- Prep Time: 10 mins
- Cook Time: 30 mins