Everything Newfoundland & Labrador with its Culture, Cuisine and Traditions

Newfoundland Jiggs’ Omelet

Jiggs-Omelet-w2This omelet is designed from the leftovers of a Jiggs Dinner, Salt Beef & Cabbage or Saltjunk Dinner. If you rather commence the omelet from scratch, par-boil the vegetables and cook the salt meat the same way you would a Jiggs dinner.  Try it and let me know how it turns out.

Makes 1 servings


  • 2 tbsp onion, chopped
  • 1 tbsp pork fat (or veg oil)
  • 3 tbsp salt meat, chopped
  • 1 tbsp carrot, chopped
  • 1 tbsp turnip, chopped
  • 1 tbsp potato, chopped
  • 1 tbsp cabbage, chopped
  • 1 tsp parsnip, chopped
  • Salt & pepper
  • 3 lg eggs
  • 1 tbsp milk
  • Orange rind for garnish
  • Sweet mustard sauce for garnish


In a non-stick skillet over med heat, sauté onion until lightly browned. Add meat and cook for 1 minute. Add remaining vegetables, season to taste and stir until mixture is heated through.

Whisk eggs and milk and add to skillet. As eggs set around edges, push cooked portions towards the center. Tilt and rotate skillet to allow uncooked eggs to fill in empty space. When eggs are set to your liking, flip and fold on half of omelet onto itself (creating a half-moon shape).

Slide omelet on serving plate, let rest for 2 minutes. Garnish with orange rind and hot mustard sauce.

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