The Ultimate Steak Omelette
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Cook time: 
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Serves: 4
 
Ingredients
  • 8 eggs, 2 eggs scrambled per omelet
  • 1 lb. (¼” cut) chuck roast steaks, cut into thin strips
  • 1 red bell pepper, small dice
  • 1 sweet onion, small dice
  • 8 ounces mushrooms, thinly sliced
  • 4 ounces baby spinach, washed and dried
  • 2 cups cheddar cheese, ½ cup shredded per omelet, good quality
  • 1 stick butter, room temp
  • Kosher salt and fresh cracked black pepper, to season veggies and eggs
  • 2 tablespoons Bull’s steak and burger bbq rub, to season the meat
Instructions
  1. Preheating the griddle: Preheat the Bull Commercial Griddle on heat for 10 minutes. Make sure the surface area is clean using Bull’s Pro Style Griddle Cleaning tool set. Now, grease the cleaned surface area with butter.
  2. Cooking the mushrooms: Place Bull’s non-stick square panon the side kick cart burner and turn the heat on high. After 3 minutes, add butter and saute mushrooms till golden brown, around 8 minutes. Once done turn the heat off and set aside to cook the other ingredients.
  3. Cooking the veggies and meat: On one half of the griddle on high heat, add butter. Separately add the thinly sliced flank steak, red bell peppers, and onions. Saute until veggies are soft and translucent and meat is cooked, around 6-8 minutes. Now make room, add the spinach and saute for one minute. Turn the far right burner off, leaving the middle and left side on high, and carefully move ingredients over to hold and keep warm.
  4. Making the omelette with cheese: In a small metal bowl, crack two eggs and whisk. Salt and pepper to taste. Over high heat on one side of the grill, pour the eggs onto the flat top surface and spread out thin using the Bull spatula. Add the cheese and allow it to cook and the cheese to melt.
  5. Putting the omelette together: Using the Bull spatula, Take ¼ of the all the veggies and meat and place onto one half of the cooked egg and cheese. Carefully fold over the other half of the egg, covering and closing the omelette. Carefully remove the omelette from the griddle onto a place and serve immediately. Repeat for other 3 omelettes.
  6. To serve: Top the omelette with sliced avocado and salsa fresca and enjoy!
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/the-ultimate-steak-omelette/