Philly Cheese Steak OmeletSubmitted by: MRSTEJANO
IntroductionA hearty, open-faced omelet generously topped with sauteed rib-eye beef, sliced onions, tomatoes plus Cheddar cheese and a splash of ketchup. A hearty, open-faced omelet generously topped with sauteed rib-eye beef, sliced onions, tomatoes plus Cheddar cheese and a splash of ketchup.
2 tablespoons Pure 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 (15 oz. each) Egg Beaters with Yolk
1/3 cup shredded reduced-fat Cheddar cheese
2 tablespoons ketchup
This recipe is also copy-righted to ConAgra Foods, Inc.
1. Preheat oven to 325F. 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.
2. 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.
3. 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.
4. 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. If you prefer eggs very firmly set in center, invert omelet in skillet just before topping with remaining ingredients. Or, simply cover skillet with lid and cook to desired firmness before topping.
Number of Servings: 4
Recipe submitted by SparkPeople user MRSTEJANO.