Chop your sirloin tip, mince your garlic, and dice your mushrooms. Combine these ingredients in a bowl with the salt, pepper, and worcestershire.
Melt the butter in a pan the size of your omelette over medium heat. Toss the ingredients from Step 1 in the butter and cook until everything is soft with darkened, slightly crispy edges – about 5 minutes. You can adjust the heat as necessary to maintain some liquid in the pan.
While the steak and mushrooms are cooking, whisk together the eggs and cream in a bowl.
Once the steak and mushrooms are done cooking, turn the heat to low and pour in your egg mixture. Let the omelette cook itself over low to medium heat (you may use a pan lid to help cook the egg through) until the edges are golden brown and the egg is no longer runny. Adjust the heat as necessary to avoid burning. You may flip the omelette one time to complete cooking, if necessary.
Enjoy hot with freshly chopped chives or parsley. You may also enjoy this breakfast with sour cream, sliced avocado, or another fatty topping!