Recipe information
Tender smoked brisket with mushrooms and cheddar jack cheese, stuffed in three fluffy eggs.
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Main Ingredients
Cooking Instructions
1. Prepare the Ingredients
Chop the smoked brisket and slice the mushrooms. Shred the cheddar jack cheese and set aside.
2. Cook the Mushrooms
In a skillet over medium heat, add 1 tablespoon of butter. Once melted, add the sliced mushrooms and sauté until they are golden brown, about 5 minutes. Season with salt and black pepper. Remove from skillet and set aside.
3. Beat the Eggs
In a bowl, crack the eggs and whisk them until fully combined. Add salt and black pepper to taste.
4. Cook the Omelet
In the same skillet, add the remaining tablespoon of butter and let it melt over medium heat. Pour in the beaten eggs, tilting the pan to spread them evenly. Cook for about 2-3 minutes until the edges begin to set.
5. Add Filling and Fold
Once the edges of the omelet are set but the center is still slightly runny, add the chopped brisket, sautéed mushrooms, and shredded cheese on one half of the omelet. Carefully fold the other half over the filling and let cook for another 2 minutes, until the cheese melts.
6. Serve
Gently slide the omelet onto a plate and serve hot. Enjoy your brisket omelet!