An easy moist egg omelette filled with steak, multi-colored bell peppers, onions, and pepperjack cheese; heated and topped with cheddar cheese

3 eggs
1 Tablespoon sour cream
1/4 cup chopped (mixed) colored bell peppers
1/4 cup thinly-sliced leftover steak
thinly-sliced onions (about 2-4 Tablespoons)
1/4 cup cooked hashbrowns (torn), optional
1/4 cup shredded cheddar cheese
1/4 cup shredded pepperjack cheese

1. Saute steak and onions together, until onions are translucent and steak is warmed*. Set aside.

2. Grease a large skillet or griddle and preheat on medium. Scramble eggs together with sour cream and pour over pre-heated griddle. Spread eggs to cover entire surface.

3. Turn stove to medium-low and cook until eggs are firm enough to flip without tearing. Flip eggs over and turn stove to low. Spread pepperjack cheese, steak and onions, peppers, hash browns (if using), and cheddar cheese over eggs. Fold or roll tightly. Allow to heat through. Remove from heat and sprinkle with additional cheddar cheese if desired.

*Optionally, you can also saute the peppers if you like yours more cooked.

This is a delicious steak egg omelette recipe. It's a great way to use leftover steak, and is so tasty!! This is Joshua's favorite omelette. They're easy to make, too! I prefer mine without any steak in them, but it's great either way! My rating: 9/10.