Beefing Up An "Inside-Out" Omelet

By Lindsey Foss, Iowa Food & Family Project

Photos by Joseph L. Murphy, Iowa Soybean Association

The Machine Shed Restaurant in Urbandale is “beefing up” their breakfast menu during May Beef Month in Iowa with a brisket frittata that’s half slow-smoked meat, half fluffy eggs and 100 percent delicious.

Described by chef Bill Moore as an “inside-out omelet,” the open-faced frittata is loaded with hickory-smoked brisket, cheddar and Swiss cheeses and farm-fresh eggs, all topped with a drizzle of barbecue sauce and a sprinkle of green onions. 

“We’re in the heartland, which means we have access to great beef,” says Moore. “We’ve found that Iowans really love brisket.”

The key to preparing a good brisket at home is patience, he adds.

“Don’t rush it, just let it do its thing until you hit about 190 degrees. At the Machine Shed, we coat the meat in a special rub and smoke the brisket up to 12 hours,” says Moore.

The month of May also signifies National Egg Month — something the Machine Shed celebrates day in and day out, serving up to 50 dozen eggs daily through their breakfast menu and baked goods.

“Eggs were a given in this dish,” says Moore. “What’s breakfast without eggs?”

In fact, customers who announce, “I love eggs!” when placing their order receive a free egg on their breakfast plate each day at the Machine Shed. This has been a tradition since the Machine Shed opened its doors in Davenport in 1978.

With just 100 seats at the time, the restaurant had a powerful mission: Dedicated to the American farmer. Nearly 40 years later, they continue to live up to that commitment by celebrating the farm-fresh grain, beef, eggs, dairy, pork and poultry grown throughout the state.

Raise your glasses (of milk!) to Iowa farmers by making your own brisket frittatas from home… Or, enjoy Moore’s cooking with the special menu item at Machine Shed this month only.

Smoked Brisket Frittata

Serves: 4 – 6

Smoked Brisket Frittata


  • 8 large eggs
  • ¼ cup heavy cream
  • 1 tsp. salt
  • 1 tsp. pepper
  • ¾ cup cheddar cheese
  • ¼ cup Swiss cheese
  • 8 oz. smoked beef brisket
  • 3 tbsp. barbecue sauce
  • A sprinkle of green onions


Preheat oven to 400° F.

Meanwhile, crack eggs in bowl and mix in heavy cream, salt and pepper. Whip until well-blended and airy.

Add cheddar and Swiss cheeses. Mix well.

Add smoked brisket. Place in a 10-inch well-seasoned skillet and bake for 20 minutes.

Pull from oven and let rest 5 minutes. Remove from skillet and cut into 8 pieces. Garnish with barbecue sauce and green onions or leave on the side.