White and brown plate on a wooden table. An omelette with beef, spinach and cheese is on the plate.

BBQ Brisket Omelette

Slow-smoked brisket is a beautiful thing. Doing it right takes practice and a lot of time but the results are unmatched. Turning some of that melt-in-your-mouth beef into an omelette? Game changer.

And I’ll be real with you. You can easily get away with a roast done in the slow-cooker. I get that not everyone has access to a smoker.

This is a great one to prep ahead of time and bust out on a camping trip or to cure the hangovers of your guests after big night.

This is all about the filling. Make the physical omelette in any style you like.

Amounts are not exact, just suggestions. These recipes are general guidelines roughly aimed towards single egg, individual portions unless otherwise mentioned. Adjust as necessary. Play around. Have fun.

Season everything to taste with salt and pepper.

Disclaimer: Though unlikely, eating undercooked eggs can cause illness.

  • 1 Egg, beaten
  • 1 tsp Butter
  • 1/3 cup Slow-Smoked Brisket, shredded
  • 2 tbsp of your favourite BBQ Sauce
  • 1 handful Fresh Spinach
  • Grated Cheddar
  • Crispy Fried Shallots to serve
  1. Warm shredded brisket in a pan, stir in BBQ sauce and remove from pan.
  2. Add a bit of butter to the pan and add spinach. Cook until soft and wilted but not shrivelled to nothingness. Remove from pan and set aside.
  3. Heat remaining butter and prepare omelette in preferred style. Add cheese, beef mixture and spinach.
  4. Top with fried shallots and serve.

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