Original Recipe: Grilled Portabella Mushroom Burgers
About 5 years ago I had breakfast with my family at a Marriot hotel. They had an omelette station where you tell the cooker dude what you want in it and he makes it for you while you watch. Cool. So, I watched, and noticed a few tricks I hadn’t seen before.
I immediately became obsessed with making The Perfect Omelette.
I’ve made it about a hundred different ways in the past 5 years, and because I make them so often, I started using whatever was in the fridge just to make it interesting. This, of course, on a regular basis includes BBQ leftovers.
I’m not so sure I’m ready to start eating smoked pork or brisket in my eggs at 8am but if you are then check out this Brisket Omelette Recipe! But I AM ready to use things like grilled veggies and especially portabella mushrooms. Yes, portabella mushrooms are absolutely essential in creating The Perfect Omelette.
So, what are the tips? Fine, I’ll share. But I do so grudgingly.
1. Throw all the fixin’s in your pan FIRST. I usually use onions, ham, peppers & mushrooms with a drizzle of olive oil and a bit of butter. I cook them really slowly so the onions and ham get crispy and happy.
2. When you pour your egg in the pan, mix it around real quick with all your happy insides. Almost like you’re scrambling. This insures every bite will have equal deliciousness. This is a critically important step I learned from my brother-in-law, Keith. My man Keith can flat cook an omelet.
3. The slower you cook the eggs, the fluffier it will be. I like fluffy.
4. If you don’t want a runny omelet, you have to lift up one of the edges and let the runniness pour underneath. Do that over and over until all the runniness is gone. This will give you a tasty inside that can be filled with whatever cheeses make you happy.
That’s it. Those are the tips. I’m telling you…make my Portabella Mushroom Burgers as soon as possible, set one aside, and cut one up for your omelet the next day. Between that and my other tips, you’ll create The Perfect Omelet and it will be so good you’ll giggle.
Well, at least I giggle.
BBQ Leftovers:Portabella Omelettes
- 2 eggs OR Egg Beaters
- drizzle of olive oil
- 1 tbs butter
- *Ingredient amounts are your preference
- chopped onion
- spinach leaves
- chopped red/yellow peppers
- mozerella/cheddar/feta cheese
- Salt & Pepper
- In an omellete pan over medium heat, drizzle in olive oil and melt butter. Then add the onions.
- Once onions are transparent - about 5 minutes - add ham. Simmer ham until crispy - about 5 minutes.
- Then add in your remaining vegetable ingredients - whatever amount you want.
- In a bowl, scramble 2 eggs.
- Add the eggs to the pan.
- After a couple minutes when sides are firm, gently lift the side and tilt the pan so the egg pours underneath. This is important if you don't want a runny omelette.
- Once the majority of the runniness is gone, add salt & pepper, and whatever your cheese preference.
- Gently fold the omelette in half with your spatula, and let rest in pan on low heat for a minute.
- Slide from the pan onto a plate.