Recipe: Steak and Mushroom Omelet

We had left over steak the other day. I love my steak medium rare and sticking leftover steak in the microwave just doesn't sound appealing to me. Depending on how much steak I have leftover and what kind of steak it is, I would either use it for an omelet for breakfast or make a Filipino dish called adobo out of it. I didn't have enough for adobo so I made steak and mushroom omelets for breakfast today.

It's pretty easy and great for breakfast and even lunch!  Here is the recipe:

1 tsp coconut oil, divided into (2 1/2 tsps) (you can also use butter or oil of your choice)
1/4 cup left over steak (cut into small bit size pieces)
chopped tomatoes
chopped mushrooms
chopped onions
(you can use bell peppers or other vegetables you want)
(sorry i didn't measure, just eyeball how much you'd want in your omelet)
1 egg and 1 eggwhite (scrambled together)
Salt & Pepper to taste




Directions:

1. In a small pan, heat 1/2 tsp coconut oil in medium heat .
2. When oil is heated, add onions and mushrooms. Saute for a few minutes until onions are transparent.
3. Add tomatoes and steak. Saute for a few minutes.
4. Place the vegetable and steak mix on a plate and set aside.
5.  Heat the other 1/2 tsp coconut oil in the pan.
6. Add the egg, spreading it evenly with a spatula.
7. While the eggs are firm on the bottom, but still slightly runny on top, sprinkle all of the fillings over the egg. Add salt & pepper to taste. Continue cooking until the eggs bubble on top.
8. Use a spatula to gently flip the omelette to the other side. Keep cooking for another minute or two, it is no longer runny.