Ingredients:
3 tablespoons olive oil, or as needed
1/4 cup chopped onion
1/4 cup chopped green pepper
1 pound beef steak, cut into small pieces
1 teaspoon garlic salt5 large eggs
4 asparagus spears, chopped
2 tablespoons milk (optional)
2 slices Provolone cheese
Directions :
Heat olive oil in a pan over medium heat; add onion and green pepper. Cook and stir until onion is slightly brown, about 5 minutes. Stir in beef and garlic salt.
Beat eggs, asparagus, and milk together with a whisk or a fork in a bowl; pour over beef mixture. Add whole Provolone cheese slices or break them into pieces. Cook until eggs begin to set, about 3 minutes. Gently fold the omelet in half; cook until cheese melts, about 2 minutes.
Loved it. Easy to make, and a great portion, too. I didn’t used the garlic salt, but regular instead which tasted too salty, but next time I just use less.
This has awesome flavor!! Unfortunately I am horrible at making omelets so it became a scramble of sorts, but we still loved it. I was sad that there weren’t any leftovers. I’ll have to keep trying to perfect the omelet. I did roast my asparagus in the oven with olive oil, salt and pepper instead of boiling it. I just prefer it this way. More flavorful in my opinion. I’ll definitely make these again.
I have never added any dairy or water, for that matter, to eggs and have them stand up to being folded or rolled in an omelet! But, saying that, these were Very Tasty scrambled eggs except the dried onions did not have a chance to rehydrate and came across as kind of gritty. Am going to experiment with this recipe as “scrambled eggs” by using something other than the crushed red pepper flakes and dried onions. Maybe some hot sauce and some sauteed fresh onions? Also the only asparagus I had was some “leftover” garlic butter asparagus. Yummy!
Source: allrecipes.com
