With a griddle on my Genesis, I grilled a thin layer of shredded hash browns. Flipped them once working hard to maintain the integrity of their layer. Scrambled up some eggs and poured them on the hash browns. As this set up I added some onions, tomatoes, and cheese then folded it in half. Of course you could add what ever appealed to your taste. Main trick is to maintain somewhat of a rectangular shape, especially when the eggs are added.Absolutely luscious looking, Mike. I love to hear more on how you prepared that omelet.
Got it, thanks! I've done some similar on the stove but with differences -- I'd like to do as you did. I have a small oval cast iron platter (aka steak platter?) with a lip that would help the shape integrity and is the appropriate size, 6x9", for a breakfast (my wife can't eat most of this -- alpha-gal allergy).With a griddle on my Genesis, I grilled a thin layer of shredded hash browns. Flipped them once working hard to maintain the integrity of their layer. Scrambled up some eggs and poured them on the hash browns. As this set up I added some onions, tomatoes, and cheese then folded it in half. Of course you could add what ever appealed to your taste. Main trick is to maintain somewhat of a rectangular shape, especially when the eggs are added.