Our Keto Philly Cheesesteak Omelette recipe is about to flip your breakfast and luch game on its head.
It's hearty, it's cheesy, and it's 100% keto-approved. Perfect for anytime of the day, this is the perfect post work-out meal while low-carb. Packed full of protein!
At Heylo, we believe breakfast should be anything but boring. One serving of this American-inspired delight packs a whopping 31.2g of protein and only 5.5g of carbs, with 1.5g of fibre. At 493 calories, it's a satisfying meal that fits surprisingly well into your macros.
We've taken all the best parts of a Philly cheesesteak - the savory beef, the melty provolone, the caramelized onions and peppers - and wrapped them in a perfect omelette. Pair it with some buttered Heylo low-carb toast for the ultimate keto-friendly feast.
This easy keto recipe lets you enjoy a diner classic without derailing your low-carb lifestyle. It's perfect for lazy weekend brunches, a hearty lunch, or anytime you're craving a protein-packed meal with a touch of Philly flair.
Love what you see? Save this recipe, share it with your brunch-loving mates, or print it out and stick it on your fridge. Your future hungry self will thank you!
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Keto Philly Cheesesteak Omelette Recipe
Heidi Normanton
2
5 minutes
15 minutes
493
American
Lunch
A delicious keto meal... Serve with the UK's best low-carb bread!
For speed and convenience, nothing beats an omelette and made right these can't be as tasty as satisfying as any meal you could think of.
Served with buttered toast (Made with Heylo's finest), you'll thank us for this one!
Ingredients
- 4 large eggs
- 2 tablespoons olive oil
- 1-ounce yellow onion, sliced
- 1/2 medium green bell pepper, sliced
- 1/4 pound shaved ribeye
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 ounces provolone, very thinly sliced
Directions
Gently beat the eggs and 1/2 of the olive oil in a large bowl.
Heat a nonstick square pan, or skillet, over medium heat. Pour half of the egg mixture into the pan and cover until the egg is cooked through.
Once the omelette is solid, use a rubber spatula to release the edges and slide the egg onto a plate or paper towel. Repeat with the rest of the egg mixture.
In the same skillet, add the second half of the olive oil along with peppers and onion. Sauté on medium until the vegetables begin to soften, and the onions caramelise. Transfer to a bowl and set aside.
Season the beef with the salt and pepper.Add the meat to the hot skillet and sauté over medium high heat until cooked through. Toss the peppers and onion back into the hot skillet to warm them if needed.
Fill the omelettes by layering half of the thinly sliced provolone into each omelette and topping with the hot meat and sautéed vegetables.
Roll the omelettes and place back in the skillet on medium then cover to melt the cheese. Serve hot!
