Instructions

• Heat a cast-iron skillet over medium heat.
• Add the bacon pieces and cook until crispy, about 5 minutes.
• Remove and reserve the bacon on a paper towel-lined plate.
• Add the shaved steak to the skillet and cook until browned, about 5 minutes.
• Season with ⅛ teaspoon salt and pepper.
• Remove and reserve on the paper towel-lined plate.
• Vigorously whisk the eggs with the milk until frothy.
• Heat an 8-inch nonstick skillet over medium heat and add the butter.
• Allow the butter to melt as the skillet heats, rotating the skillet so that it is evenly coated with butter.
• Once warm, add the eggs and let gently cook.
• As the eggs begin to set, lift the edges of the omelette up and allow liquid to run underneath.
• Repeat until no liquid remains.
• Sprinkle the cheese across the omelette.
• Add the ham, cooked bacon, and cooked steak to one side of the omelette.
• Fold the omelette over the toppings.
• Transfer the omelette to a plate and sprinkle with salt to serve.