About this recipe
Utilize pre-cooked pot roast to make an omelette for a hearty breakfast to keep you satisfied. Pepper jack cheese adds a nice spicy kick to start off your day.
Author
Certified Angus Beef brand Test Kitchen
Cooking Methods
Stir Fry and Saute.
Keywords
Pot Roast Omelette recipe
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Heat butter in a small non-stick skillet over low heat.
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Add onions and cook until transparent. Add salt and pepper.
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Pour eggs into skillet, shaking gently to spread evenly over bottom of pan (mixture should begin to set immediately around edges).
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Tilt pan slightly, using spatula to push cooked egg at edges toward center, allowing the uncooked eggs to make direct contact with the skillet. Continue tilting pan and moving cooked portion until no liquid egg remains.
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Place pot roast and cheese on one half of the omelet. Using spatula, fold opposite side over filling side.
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Allow cheese to melt, about 20 seconds and serve.
