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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."
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings

Ingredients

  • 2 green onions, sliced
  • 2 tablespoons butter
  • 6 large 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.
Nutrition Facts
1 serving: 291 calories, 23g fat (11g saturated fat), 377mg cholesterol, 562mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 18g protein.

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