So I made breakfast instead. Omelettes don't call for much of a rush, especially if you assemble all the ingredients ahead of time.
I started by putting some cornmeal (maybe two tablespoons, or two and a half), a pinch of salt, some fresh ground pepper and Italian seasoning in a 2-cup measuring cup and added about as much warm water as there was cornmeal; gave it a quick stir and set it on the back of the stove to soak and ponder. I chopped up some carrots and celery, then fried a strip of bacon, planning to set aside half the bacon for Tam. While the bacon was sizzling, I chopped up a bit of the cooked brisket from Liter House ad added it to the vegetables.
Once the bacon was done, I set it on paper towel to drain, poured off most of the bacon fat, and added the vegetables and brisket to the skillet. We just opened up a wedge of Manchego cheese yesterday* and it seemed like a good idea, so I cut a couple of slices from it and diced them, giving the veggies and meat a stir from time time.
|There's a half-strip of bacon at the left, hiding under the vegetables and brisket.|
|All the light-yellow spots are Manchego, in various stages of melting.|
Once it looked about right -- starting to get a little dry on the top of the half over the fire, or just shy of that -- I added the meat and vegetables to the less cooked side along with the rest of the cheese, flipped the cooked side over it, pressed down along the join, and centered the pan up. I put a lid over it and let it go for three or four minutes, flipped and did the same, flipped again and gave it a couple of minutes uncovered to get both sides equally done. (I don't like 'em wet. YMMV.)
It was delicious. I'd show a photograph of the finished omelette, cut in half so you could see the filling, but I was pretty hungry by the time it was done and it didn't last that long.
* I opened up the Manchego the previous day as a topping for brisket hash, which was about as good a version as I have made: dice Liter House brisket and a couple of nice Yukon Gold potatoes diced to match, topped with Manchego and a fried egg: tasty!