Celebrate the first day of school with a powered-up breakfast. Cook the beef and veggies the night before to make these super-speedy in the morning.
- 1 Tbsp plus 2 tsp extra-virgin olive oil, divided
- ½ lb lean ground beef
- Kosher salt and freshly ground pepper
- Several dashes Worcestershire sauce
- ½ small onion, finely chopped
- ½ small bell pepper, finely chopped
- ½ small tomato, finely chopped
- 8 large eggs
- 4 thin slices American or cheddar cheese
Warm 1 Tbsp oil in a skillet over medium-high heat. Add beef; season with salt, pepper, and Worcestershire. Sauté, breaking beef up with a spatula, until cooked through, about 3 minutes. Scoop into a bowl with a slotted spoon, leaving juices in skillet. Add onion to skillet, season with salt, and sauté 2 minutes. Add bell pepper and cook about 4 minutes. Add tomato and cook about 1 minute. Stir vegetables into beef.
Crack 2 eggs into a small bowl and beat with 2 Tbsp water; season with salt and pepper. Put a small nonstick skillet over medium-high heat. Add ½ tsp oil. Add eggs to pan and immediately pull edges toward center of pan with a spatula to allow uncooked eggs to run underneath; continue until larger pieces of egg have set, then let cook until bottom sets. Shake pan to loosen eggs from bottom and sides of skillet (use spatula if necessary). 3. Tilt pan so half of egg disk slides onto a plate. Top that half with about ½ cup beef mixture; flip other half of egg disk from skillet over top of beef. Immediately top omelet with 1 slice cheese, then cover plate with a pot lid (or aluminum foil) until cheese melts, about 2 minutes.
Meanwhile, repeat process with remaining eggs, oil, beef mixture, and cheese to make 3 more omelets.
Makes 4. Per omelet: 370 calories, 3g carbs, 27g protein, 28g fat, 420mg cholesterol, 420mg sodium, 1g fiber