4 pieces of eggs L
2 tbsp butter
3 tablespoons cream
¼ red bell pepper, chopped
1 small onion, chopped
6 slices of beef brisket
1 spring onion
3 tablespoons Smokey mustard sauce by Marcel
2 tbsp “Potatoes” from cookandgrill
Whisk eggs with cream and potato seasoning in a bowl.
Grease GBS skillet preheated to 165°C with butter.
Indirect grilling method.
As soon as the butter turns slightly brown, add the beaten eggs.
As soon as the egg mixture begins to thicken slightly, evenly distribute the chopped diced peppers and diced onions on top.
Also spread the 6 slices of beef brisket on the omelette and spread with smokey mustard sauce and finely chopped spring onions.
Allow the omelet to set - it shouldn't be too firm.
And voila - American breakfast at its finest.