Steak Fajita Omelet || Makes A Quick And Easy Meal

A delicious steak fajita omelet is a great way to start the day. So, whip one up for breakfast this weekend and savor every bite. With this amazing recipe that won’t be hard to do.

And don’t fret if you’re not an early riser. This hearty meal is perfect for dinner too. As a matter of fact, in my house that’s what we make it for most often.

I prep some ingredients in the morning before I start my day on a busy weekend and then toss together a great meal in just minutes when dinnertime arrives. It’s so nice to walk into the kitchen at the end of a long, busy Saturday afternoon knowing that this meal can be put together in less than a half hours time.

I pair this tasty dish with handmade homefries and a few toasted slices of a good, hearty bread. It makes for a ‘stick to your ribs’ kind of meal after a busy day outdoors during the warmer months of the year. AND it doesn’t really heat the kitchen up much at all.

CHOOSING A PAN FOR AN OMELET

I’m not one of those cooks whose really big on having a cupboard full of specialty pans. It’s just a big pain in the bottom to dig through the cupboard trying to uncover the right pan every time I want to cook.

BUT … when it comes to making omelets a good pan is a huge plus. It’s really important to have a nonstick surface in order to properly fold an omelet, and omelets are all about the fold.

These days it’s not hard to find an eco-friendly nonstick pan. And, in general, these options are also a great choice for those who are health conscious when it comes to their cookware.

A ceramic or ceramic coated 10″ frying pan is by far the best option available out there to make an omelet (in my humble opinion, of course).

Another great option is cast iron. You’ll see that I’m using my cast iron skillet to make the omelet for this post. My ceramic frying pan was ruined by a guest a few years ago and I’ve never replaced it as the cast iron skillet also works great.

However, if I were buying a pan just for my omelets I would definitely go with ceramic. It is the better choice, even if by just a bit.

INGREDIENTS TO GATHER TO MAKE A STEAK FAJITA OMELET

It’s much nicer to have all of the ingredients for your omelet gathered and prepped ahead of time, no matter when you’re making it.

If you’re serving it for dinner you can prep everything in the morning before you start your day. And if you’re rolling it out for breakfast or brunch simply do the foot work the night before. Easy peasy!

GATHER THESE INGREDIENTS FOR YOUR STEAK FAJITA OMELET …

• 3-4 oz Sirloin Steak – really any steak will do here as long as it’s tender
• 3 Eggs – farm fresh is best and makes a big difference in this recipe, but you can use any eggs
• 2 tbls Milk – whole milk is preferred here, any milk will do
• Pepper and Granulated Garlic – you’ll use these seasonings in the egg when you scramble them
• 2 tbls Olive Oil – any high quality oil will work for this recipe
• 1/4 cup Shredded Cheddar Cheese – if you like cheese you may want just a bit more than 1/4 cup
• 1/2 Sweet Bell Pepper (preferably orange, yellow, or red)
• 1 Small Onion – yellow onion has the perfect balance of sweetness and bite for this recipe
• Fajita Seasoning – you can pick this up premade in most any grocery store, but do make it yourself as it’s so much better, and I’ve included a bonus recipe for it at the end of this post so you can toss it together rather effortlessly
• Dollop of Sour Cream – whole fat adds much more flavor than lower fat options
• 1/4 cup Salsa or Pico de Gallo – in season make salsa or pico de gallo from garden fresh tomatoes if you can, soooooooo much better
• 1 tbls Fresh Chopped Chives – scallions will work great here and they are less expensive if you’re picking them up in the store, if you have onion tops from fresh harvested onions they work really well too

PREPPING INGREDIENTS FOR A STEAK FAJITA OMELET

Let me just say that you don’t have to prep ahead to make this steak fajita omelet. But, it will make quite a bit of difference in the end result if you do.

If all you are able to do is preseason the steak, bell pepper, and onion do that. This is the most important part of the prep. The rest is simply to make the final preparation quicker.

Follow this list and your prep will be done in no time at all …

PREP LIST FOR MAKING YOUR OMELET

• Make the fajita seasoning if you’re going with the homemade recipe included in this post
• Tenderize the steak
• Cover the steak well with fajita seasoning and put in the fridge to marinate
• Roughly chop the sweet bell pepper and the onion, cover well with fajita seasoning, and place in the fridge to marinate
• Mix some fajita seasoning in to the sour cream, mix to preferred taste
• Make salsa or pico de gallo if you are going with homemade
• Roughly chop the chives

DO I NEED TO ADD MILK TO MY EGGS?

If you read alot of recipes you’ll know that there’s some conflicting opinions on whether or not you should add milk to eggs when you’re scrambling them. Some chefs think it’s the best way to get fluffy eggs and others feel that there are better methods.

Personally, I don’t add milk to my eggs when I scramble them.

What?!?! Why am I adding it in this post then? Well … If I’m completely honest, I wanted a gorgeous fluffy omelet for the pics. AND I feel that most people prefer a bit of fluff to their eggs.

So, you do you. Add a little milk if you like or skip it all together. I will tell you though that the eggs do not have any fluff if you just whip them up plain, with a fork, as I do most of the time.

However, if you use a whisk to scramble them up and you beat them really well you’ll get a slight fluffiness. The whisk helps to incorporate some air into them and this causes them to puff up a bit.

HOW TO MAKE AN OMELET

I think that everyone who loves to cook omelets has their own ideas about the very best practices to follow when making one. I know I certainly do.

If you’ve read this post so far, you know that I think choosing the right pan is pretty paramount to putting out a good omelet. And you know that even though I added milk to my eggs for this recipe, I don’t do that on the regular when making omelets at home.

Other ‘rules’ that I follow when making omelets are always fully cook filling ingredients that you desire to be tender, place filling ingredients in your omelet before the egg is fully cooked, and never allow on omelet to continue to sit in a hot pan just to melt the cheese.

WHY ARE THESE ‘RULES’ IMPORTANT

Have you ever eaten out at a restaurant and gotten an omelet that has veggies in it that are just about as crunchy as they were when they came in from the garden? Yuck. No one wants that!

Pre-cook veggies (and meats, obviously) before you put them in your omelet. I sometimes even precook extra and portion them out in small snack size baggies and freeze them. This way I can just grab a baggie and put together a last minute omelet when I’m in a hurry.

Once your filling is as you want it, you need to place it in the omelet before the egg is completely cooked. This helps it to stick to the omelet rather than just falling out every time you try to get a bite loaded up on your fork.

If you’re cooking just for yourself, and your family, you can even whisk the fillings into the eggs before you put them in the pan.

Do realize that if you prepare your omelet this way it may fall to pieces when you try to flip or fold it. Sometimes it becomes more of a ‘mess’ than an omelet. But a mess is not bad. As a matter of fact, they intentionally make this very breakfast out west and serve it over homefries. YUMMY!

Finally, NEVER leave an omelet sit in a hot pan in order to melt the cheese you’ve added to it. The outside of the omelet is too prone to burning on the hot pan. And the cheese will melt enough on it’s own just by sitting inside the hot omelet.

If you really can’t resist the urge to find a way to make the cheese melt in the pan, then simply place it under the broiler in your oven for just 1-3 minutes and the cheese will melt very nicely.

HOW TO SERVE A STEAK FAJITA OMELET

One of the greatest things about omelets is that they are really a complete meal just as they are. I make them for breakfast pretty regularly and most often I serve them a la carte.

It’s nice to pair them with some toast. Especially, if you have a really great rustic bread in the house. And when making them for company, for a heartier weekend morning breakfast, or for dinner it’s easy enough to make a pan of crispy homemade homefries to go with them.

I have a friend who makes them for her family on weekend mornings and she whips up a mega omelet in a very large nonstick pan and then serves it in pieces. It works really well and saves her a ton of time.

Occasionally, she has a serving or two left over. She just puts that in the fridge and it inevitably gets turned into a sandwich over the next day or two by a hungry family member perusing for a quick meal.

I’d love to hear how this omelet turned out for you if you made it? Or perhaps, you have a great omelet tip or trick for me to add to my kitchen arsenal? Let’s meet in the comments and chat all about it!

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