This is a great protein boost recipe, plenty of eggy goodness with the delicious taste of steak and the decadence of melted cheese balanced out with some fresh healthy veggies.

  • 3/4 cup of egg whites, or 4 eggs (beaten)
  • Salt and pepper to taste
  • 250g of your preferred steak
  • ½ tablespoon butter
  • ⅛ teaspoon cayenne chilli
  • ½ teaspoon paprika
  • ¼ green pepper, diced
  • ¼ red onion, diced
  • 115g mushrooms, sliced
  • 1 cup Cheddar cheese, shredded
  • 1 plum tomato, diced
  • tablespoon of sour cream
  1. Season the steak and grill until medium. Let it cool and cut into thick slices
  2. Over medium high heat, melt butter and add shredded hash browns
  3. Season the butter with salt, pepper, cayenne and paprika. Stir, remove from the heat and set aside
  4. In the same pan, saute mushrooms until they cook down, about 2 minutes Remove and set aside
  5. Season the egg with salt and pepper to taste and mix with diced green peppers and sweet onions
  6. Over medium heat, grease a skillet and pour in the egg mixture
  7. Cook until the bottom and edges are solid
  8. Add ⅔ of the steak, butter mixture, ⅔ of the mushrooms, ½ cup Cheddar cheese and ⅔ the tomatoes to one side of the omelette
  9. Fold the omelette and continue cooking until the cheese melts
  10. Dish and top with leftover steak, mushrooms and tomatoes and add a dollop of sour cream