Start by seasoning your thinly sliced flank steak. I usually sprinkle it with salt, pepper, and a dash of cayenne. In a large skillet over medium-high heat, melt half a tablespoon of unsalted butter. Once melted, add the seasoned steak. Sauté it until it’s browned. Keep it tender—no one likes overcooked steak! This should take about 3 to 5 minutes. Once done, set the steak aside.

In the same skillet, add your diced green bell pepper, chopped sweet onion, and sliced Portobello mushrooms. Allow them to sauté in the leftover juices for about 5 minutes. This step enriches the flavors and creates a beautiful medley of textures. You want them soft, but not mushy. Once cooked, return the steak to the skillet.

In a bowl, whisk the eggs with salt, pepper, garlic powder, smoked paprika, and cayenne. This is where the magic begins. You want a fluffy and flavorful base, so whisk until all ingredients are fully combined.

While the veggies and steak are finishing up, let’s get your hash browns cooking. In a separate pan, cook the shredded hash brown potatoes over medium heat until they’re crispy. This adds a delightful crunch to the omelette. Once they are golden brown, set them aside as well.

Now, combine the cooked steak and sautéed veggies. In the same skillet, pour in the whisked eggs. Let them cook for a minute, then gently stir with a spatula to form soft curds. Add the hash browns on top, followed by the shredded Cheddar cheese. When the cheese starts to melt, fold half the omelette over itself.

Finally, you’re ready to serve! Slide the omelette onto a plate and sprinkle with fresh parsley and chopped tomatoes. This step adds a burst of color and freshness to the dish. Enjoy!