This Keto Steak Omelet is a protein-packed keto breakfast that is sure to keep you full for hours!
We have been all over the place for a full week, and now that I am home and not eating out, I need a hearty and healthy breakfast! Enter: the most amazing omelet of all time.
I considered going with a big stack of pancakes, but Mr. Maebell was hoping for something a bit more… Substantial. I didn’t really have time to make our favorite quiche (this Sausage and Spinach Quiche), but I loved the idea of being able to pack a bunch of delicious vegetables and maybe some meat in the meal. So the omelet became the best compromise!
This Steak & Feta Power Omelet is now one of our favorite breakfasts! It is filling, healthy, and completely customizable to each person or what’s in your fridge. I usually add more vegetables while Mr. Maebell likes a big meat and cheese omelet, but no matter what your preference is, I can guarantee you will love this steak and feta omelet just as much as I do!
Keto Steak Omelet Ingredients
This omelet is so simple to customize to your personal preferences or whatever you have on hand. Here’s how I did mine!
- Feta: you can use another cheese if you wish, but the feta, steak, and vegetables pair really well.
- Spinach: or your favorite greens, such as kale.
- Cherry tomatoes: or peeled and chopped tomato
- Steak: any cut of steak works. I used shaved beef, but sirloin or flank steak would also work.
- Eggs: large eggs.
How to make a Keto Steak Omelet
First, I seasoned some shaved round steaks with salt, pepper, and our favorite steak sauce. Once the steak is cooked, remove it from the pan. I then sautéed the spinach. Once it was nicely wilted, I removed it from the skillet as well. Note: If you prefer raw spinach, feel free to skip the sautéing step!
Next, add your beaten eggs and cover with a lid. I don’t like to flip my omelets because I will always ruin them, so instead, I put a lid on the skillet to trap the heat and fully cook the egg.
When the egg is mostly set, you can add your fillings. Add in the steak, feta, greens, and tomatoes and fold the other side of the egg over the top and let it cook about 30 seconds more. And that’s it! Now you can start your day with a big, beautiful Steak + Feta Power Omelet!
Tips and variations
This recipe is pretty fail-proof since we aren’t even flipping the omelet! Here are my best tips for the perfect omelet and some of our favorite filling ideas
- A 3 egg omelet works best in a 10-inch skillet. If you prefer a 2 egg omelet, I suggest using a 5-7 inch skillet.
- Don’t forget to spray your skillet with oil! Otherwise, your egg will stick to the skillet, and half your breakfast will be left behind.
- Remember, the measurements for the fillings are meant more as a guide. Adjust them according to your own personal preferences.
- Filling options:
Can I make this ahead of time?
I wouldn’t recommend making the entire omelet ahead of time–I just find that cooked eggs are always best super fresh. However, you could easily cook the steak and greens ahead of time, then store them in the fridge up to 3 days. This would reduce the amount of time needed to about 5 minutes!
More delicious and easy keto breakfast recipes
- Sausage and Spinach Quiche
- Sausage and Biscuits
- Ham and Cheese Bites
- Keto Breakfast Hot Pockets
- Keto Bacon Egg and Cheese Rolls
- Ham and Cheese Chaffles
- Easy Keto Breakfast Casserole
Keto Steak Omelet
- 1 tablespoon reduced sodium steak marinade (optional)
- 1/2 cup baby spinach or other greens
- 1/2 cup shaved steak
- 3 eggs beaten
- 2 tablespoons feta cheese
- 2 tablespoons diced cherry tomatoes
- salt and pepper, to taste
Cook the steak & spinach
- Heat a greased medium size skillet over medium heat. Add the shaved steak, marinade (if using) and spinach. Saute the steak and spinach 3-4 minutes until the steak is cooked to you liking and the spinach has wilted.
- Remove the steak and spinach from the skillet and wipe clean.
Assemble the Steak Omelet
- Heat the the skillet to medium heat. Spray well with cooking spray or melt 1/2 tablespoon of butter.
- Pour in the beaten eggs and cover with a lid. You do not want your eggs to bubble up. If they are, reduce the heat to medium-low.
- Cook eggs with the lid on for 1-2 minutes or until the eggs are almost set.
- (If they are not set, give it another 30 seconds to one minute covered.)
- Add the steak, greens, feta, and tomatoes to one side of the omelet and fold the other side over the toppings.
- Let it cook for approximately 20 more seconds, then carefully remove it from the skillet.