RECIPE: Midwood Smokehouse Pitmaster's Cheesy Omelet

It's a good time to get your kids in on the cooking
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Serves: 1

Diners come to Midwood Smokehouse for executive pitmaster Matt Barry’s famous burnt ends and brisket. But at home, his 4-year-old daughter Ava requests his cheese omelet for breakfast—and often for dinner, too. Here’s how he makes this simple kid-pleaser in less than 10 minutes.


1 egg
2 tablespoons milk
1/4 teaspoon salt and pepper
1/2 oz white American cheese


1. Crack the egg and whisk with milk, salt, and pepper

2. Set small non-stick pan on medium heat

3. Use nonstick spray to make sure the egg releases cleanly

4. Pour egg mixture into pan—it should cover the whole cooking surface

5. Let cook until it begins to bubble

6. Add cheese on one side of omelet as it cooks

7. Once egg is cooked through, using a plastic spatula fold the cheese-free side over top of the cheesy side

8. Let cook for 15 seconds and flip 

9. Cook additional 15 seconds until cheese is fully melted and gooey

Barry’s tip: “I cut it into strips to make it more fun for a child to eat with a fork.”