Steak Mushroom Cheese Omelet (The Test Taker)



1/2 Cup finely chopped steak — sirloin, round, or strip will do fine

4 Eggs

2 Finely chopped mushrooms — white or baby bellas are great

1/4 Cup minced sweet onion — yellow onion is fine, too

1/4 Cup minced sweet red pepper — green bell pepper is ok

1 Minced jalapeno (totally optional)

1/4-1/2 Cup shredded cheese

2 Teaspoons butter

1 Tablespoon water

1/2 Teaspoon salt

Sprinkling of black pepper


Chop the steak into fine cubes until you have 1/2 cup. Rinse, dry and chop the mushrooms. Mince onion and red pepper until you have 1/4 cup each. Mince 1 jalapeno (optional for people who like their food on the spicy side).

Preheat small frying pan over medium heat. Coat bottom with 1 teaspoon butter. Brown steak with 1/2 teaspoon salt and a sprinkling of black pepper. Add vegetables and saute until the onions appear translucent. If excess liquid forms, dab or drain it out of the pan to avoid a soggy omelet.

Crack four eggs into bowl. Add 1 tablespoon water or milk and beat.

Preheat regular fry pan over medium heat and coat bottom of pan with 1 teaspoon of butter. Add the egg mixture. In about two minutes, the egg on the bottom of the pan — as seen through the clear windows in the egg mixture — will appear white or yellow. That means a floor has formed to support the other omelet ingredients.

Add the cooked steak and vegetable mixture to 1/2 of the omelet egg. Add 1/4-1/2 cup of cheese to the other half of the omelet egg. Cover for two minutes. Uncover, if the cheese is fully melted and the egg mixture is solid, the omelet is ready. If not, cover for another minute.

Once the cheese and egg mixture are ready, fold the half with cheese over the half with the steak and vegetable mixture.

Congratulations! You just made a Steak Mushroom Cheese Omelet!!!

Please visit my website,, for videos and printable recipes for other omelets and dozens of other delicious meals.

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