Some breakfasts are easy to put together while others can be a bit more complicated.  This one is probably somewhere in the middle.  A fresh mix of crisp veggies, some savory plant-based steak tips and a smooth plant-based egg to finish makes this dish a win-win.  The hardest part with creating this dish is letting the eggs cook long enough without flipping.  The secret that I've learned when taking plant-based egg and turning it into an omelette is giving it enough time to cook through so flipping becomes no problem at all.  Don't turn the burner up higher thinking that a higher heat will make it cook through faster.  That will only cause you to burn your eggs.  No, time is your friend here.  don't rush the eggs' cooking process.  

Start by heating a skillet with 1 T. of oil. Add the frozen steak tips to the pan, season with salt & pepper and let cook. While that’s cooking, slice up the onion and pepper, add to the pan and stir. Once everything is tender and the steak is crispy, remove from heat.

In another pan, heat some cooking spray and add a small amount of your plant-based Egg. Cook at a medium-low heat. This will take some time so have patience as the Egg firms up. Once it comes off the bottom of the pan fully, gently ease a spatula under and flip it over to finish cooking on the other side. While the second side is cooking, add a small amount of plant-based shredded cheese to one half of the omelet. Add in a large spoonful of steak tips and onions and peppers.

 Gently flip half the omelet over to cover the steak tips. Cook for about a minute, then transfer gently to a plate to serve. Top with salsa, cilantro or some more shredded cheese.

 Enjoy!