Thursday, December 1, 2011

Brisket Omelet

Following is how to make the perfect omelet. And what makes it even more perfect than perfect? Filling it with wonderful slow cooked brisket. Add a side of diced hash browns and you have a plate that even a diner on Route 66 can't compete with. A slice of Texas toast would also go along fantastically, especially if you've had a hard day at work.

The Easy Perfect Omelet

2 eggs
2 tablespoons water
Pinch cayenne pepper
1 tablespoon butter

Heat a large skillet over medium-low heat. In a small bowl, whisk the eggs, water and cayenne. Increase heat to medium and add butter to the skillet. Swirl butter until melted and hot. Pour in eggs (eggs should sizzle upon hitting pan and immediately set at edges). As edges set, push in with a spatula and tilt skillet to allow egg to run underneath.

When top is set, spoon fillings of choice over half, fold over and slide onto a plate. Tonight of course, our omelets consisted of some smoked Gouda and barbecue brisket, topped with sour cream and diced tomato (green onion would also be wonderful).

The egg can be seasoned in any way that you would like. A ham, cheese and mushroom omelet is wonderful with some minced fresh tarragon added to the egg or even Italian seasoning if you don't have any fresh herbs on hand.

Don't forget to take advantage of preparing tomorrows lunch while you're already cooking.. Tonight I made two extra omelets (just the egg portion) and when cooked, folded into quarters, cooled, then packed into containers. Tomorrow, it will make an easy lunch sandwiched between whole grain toast with a slice of cheese and some fruit on the side.

If you really want to get ahead, make several omelet rounds and cool, then layer between sheets of waxed paper and store in a resealable bag in the refrigerator. Then you have them on hand to reheat with desired fillings for a quick hearty breakfast at the table, or place on a tortilla or flat bread, add cheese and heat in the microwave then throw on some spinach, roll up, and you have breakfast on the run.

For the potatoes, dice three small russet potatoes and placed them on paper towel to absorb excess moisture. Heat a skillet over medium heat, add 1 tablespoon butter and 1 tablespoon olive oil. When butter is melted, add potatoes. Let cook for a bit without stirring to develop a nice crust. Sprinkle with salt and seasoning of your choice - I used Old World 3rd Street mix from The Spice House which has a lovely smokey paprika-chili flavor. Cook and stir the potatoes until tender, ensuring not to stir too much. When the potatoes are cooked, add a minced garlic clove and cook for just a bit longer to cook the garlic.

To keep dinner preparation easy, I cooked the potatoes first then transferred to a square of foil and sealed, forming a packet and kept warm in the oven. Then let the skillet cool a bit and continued with the omelets in the same pan.

Need just one more tip to serve up leftover brisket? Bake or microwave sweet potatoes, slice open, add a slice of white cheese (it's prettier on a orange potato than yellow cheddar, but if you're not picky..), warmed brisket and top with sour cream and chives. I love when one nights dinner can make an entire week easy!

1 comment:

  1. That looks soooo good! Your omelet looks great. Mine are always too fluffy and spongy. Thanks for your recipe!