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    Philly Cheese Steak Omelet View Edit

    Servings: Not specified

    Directions

    Preheat oven to 325°F. 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. 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. 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. 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.

    Ingredients
    • 2 tablespoons Pure Wesson® 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 Hunt's® Ketchup

    Parsed from recipe text (no separate ingredient records).
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