Corned Beef Omelet Recipe

Corned Beef Omelet Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

"I was raised on a farm, where we had chickens as well as other farm animals, so ate a lot of egg dishes," recalls Kitty Jones of Chicago, Illinois. "We usually serve this simple omelet for breakfast with toast on the side."

This recipe is:

Quick

[X]

Rate Corned Beef Omelet Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Corned Beef Omelet Recipe

Prep/Total Time: 20 min.

Yield: 4 Servings

5 15 20

Ingredients

2 green onions, sliced
2 tablespoons butter
6 eggs
1/4 cup milk
1 cup cubed cooked corned beef
1/2 cup shredded cheddar cheese
Dash pepper

Directions

In a large skillet, saute onions in butter until tender. In a large bowl, whisk eggs and milk; pour over onions. Cook over medium heat; as the eggs set, lift edges, letting uncooked portion flow underneath.
When the eggs are nearly set, sprinkle with the corned beef, cheese and pepper. Remove from the heat; cover and let stand for 1-2 minutes or until the cheese is melted. Cut into wedges. Yield: 4 servings.

Nutritional Facts 1 serving equals 291 calories, 23 g fat (11 g saturated fat), 377 mg cholesterol, 562 mg sodium, 2 g carbohydrate, trace fiber, 18 g protein.

Originally published as Corned Beef Omelet in Quick Cooking March/April 2003, p43