"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."
Corned Beef Omelet
Corned Beef Omelet
Prep Time
5 min
Cook Time
15 min
Yield
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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