In addition to entertaining and teaching, one of the purposes of Urban Food Scene is to expand horizons by trying new things. So in that light, I’ve prepared the Chicago Omelette to share with you all. In and around the city of Chicago are numerous establishments that serve an awesome sandwich called the Chicago Italian Beef. It is made by slow-roasting sirloin with plenty of herbs and spices and slicing it thin, placing the beef on an Italian roll and topping it with Chicago-style giardiniera, and finally dipping the sandwich in the “gravy” from the roasted beef. There are several variations for serving the sandwich that I’ll leave for you to explore.
Making the Chicago Omelette
My Chicago Omelette takes the technique of omelette making and combines the bold flavors from tender, slow-roasted sliced beef and hot giardiniera.
To make this amazing omelette, start by beating two eggs until the yolks and whites are blended.
In a hot pan, preferably non-stick, briefly saute the beef and giardiniera.
Pour in the beaten eggs. Now, this is the secret to a light and fluffy omelette. Immediately begin stirring the eggs and shaking the pan. It’s almost as if you are scrambling the eggs. Continue stirring and shaking until the eggs begin to set. Then stop agitating and let them set. Carefully flip the omelette and let the other side set.
Finally, slide the omelette onto a plate, garnish and serve!
The Chicago Omelette is as delicious as it is eye-pleasing. It’s also a fresh twist on your morning eggs. Give this recipe a try and leave me a comment. I’d love to know what you think of it.
The Chicago Omelette
Course: BreakfastDifficulty: Easy1
servings5
minutes5
minutesIngredients
2 large eggs
2 oz Italian beef
1 oz giardiniera
Directions
- Beat eggs.
- Saute beef and giardiniera for 30 seconds.
- Add beaten eggs; stir eggs and shake pan until the bottom sets.
- Flip omelette and let the other side set.