This is another one of my favorite ways of using leftover brisket and is a great way to start your morning! This is a pretty standard omelette recipe so feel free to add your own twists.
I started with about two ounces of rough chopped leftover beef brisket that I heated through in a 10 inch cast iron skillet. I like the texture of the rough chopped brisket but it makes folding the omelette a little tough. For easier folding use a fine dice.
Turn the heat to Low and add two scrambled eggs. I like to use a 10 inch skillet for these as that is just large enough for the scrambled eggs to thinly coat the bottom of the skillet. For best results use farm fresh eggs if you have them available.
When the eggs have started to firm up add you filling of choice. For this omelette I went with diced tomatoes, black beans, pickled jalapenos and cheddar cheese.
Use a long, thin spatula to fold the omelette over on itself and cook through for 2-3 minutes.
Slide the finished omelette from the skillet and serve.
I like to top my brisket omelettes with a little Head Country barbecue sauce and enjoy with a steaming cup of black coffee. Talk about a great way to start your morning!
These omelettes are easier to make than my Big Beautiful Brisket Breakfast Burritos and are almost as tasty 🙂
Leftover Brisket Omelette
- 2 ounces leftover smoked brisket
- 2 eggs
- 1 tablespoon diced tomato
- 1 tablespoon cooked black beans
- 1 tablespoon pickled jalapeno
- 1 tablespoon shredded cheddar cheese
- Barbecue Sauce
- Rough chop or dice the brisket and add to a lightly oiled cast iron skillet.
- Heat the brisket through using Low heat.
- Scramble two eggs and add them to the skillet with the brisket.
- Swirl the pan to let the eggs cover the whole surface.
- When the eggs have started to firm up add the tomatoes, beans, jalapenos and cheese.
- Fold the eggs over onto themselves and allow to cook for 2-3 minutes.
- Remove the omelette from the skillet and serve with barbecue sauce