We had some leftover bratwurst from last night’s dinner. Julian suggested chopping them up into my weekly omelet. We have now invented the Wisconsin omelet, to join the diner standards of Western and Denver omelets. Here is the recipe:
Chop up your leftover (cooked) bratwurst and frizzle in your omelet pan. Remove from pan and set aside. Whisk up your eggs as for a regular omelet. The number of eggs depends on your appetite. Pour the eggs into the pan and make your usual omelet. Just before you fold over the eggs, sprinkle the frizzled brats on one side of the omelet. Fold, finish, and serve. One brat is more than you need for a standard omelet. No worries, either use one brat for two omelets or serve the rest of the frizzled brat on the side.
For the “Full Madison” Wisconsin omelet, you can add grated cheddar cheese on top of the brats before folding the omelet. Julian (who earned his bachelors’ degree at Wisconsin) cracked, “For the Full Madison, you need brats, cheese, and beer.” I had that covered – the brats were parboiled in beer before I grilled them last night.
Recent Comments