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Ribeye Steak Omelette
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Nutrition Facts
Serving Size 227 g
(Approx. 3 Servings)
Amount Per Serving
Calories 500 Calories From Fat 330
% Daily Value*
Total Fat 37 g 57%
Saturated Fat 17 g 85%
Trans Fat 1.0 g
Cholesterol 475 mg 158%
Sodium 990 mg 41%
Total Carbohydrate 4 g 1%
Dietary Fiber 1 g 4%
Sugars 1 g
Protein 38 g
Vitamin A 20% • Iron 25%
Vitamin C 4% • Calcium 20%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Ribeye Steak Omelette
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Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Serves
3  People

Ingredients

Recipe makes 3 Servings

10 Oz ribeye steak
1 Tsp kosher salt, divided use
1 Tsp black pepper, divided use
1/2 Tsp garlic powder
6 large eggs
2 Tbsp unsalted butter
1/2 cup(s) Colby Jack cheese, shredded
1/3 cup(s) green onions, chopped
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Instructions

1
Place a cast iron pan over medium heat. Season steaks with salt, pepper and garlic powder on both sides. Sear and cook until desired doneness. Set aside.
2
Crack eggs in a mixing bowl, whisk eggs until completely combined. Season with salt and pepper.
3
Add butter to a non-stick skillet over medium heat and allow to melt.
4
Add eggs and use a spatula to gently drag eggs from edges toward center of pan. Tilt skillet from side to side so uncooked eggs flow into open spaces.
5
Omelette will finish cooking in 1 to 2 minutes. When done, bottom will be set and edges will be lightly browned. Top will still look fairly wet and uncooked, but there will no longer be any loose liquid egg. Turn off heat at this point.
6
Sprinkle with cheese, green onions, and sliced steak. Fold omelette in half and slide onto a plate. Rest 5 minutes before eating to allow omelette to finish cooking.
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