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Corned Beef Omelet

 Corned Beef Omelet
"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."
4 ServingsPrep/Total Time: 20 min.


  • 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


  • 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.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.