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Quick and Easy Corned Beef Omelet
Quick and Easy Corned Beef Omelet
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Elevate your breakfast with a hearty omelet combining eggs and savory corned beef hash, ideal for using up St. Patrick's Day leftovers.
Ingredients:
  • 1 teaspoon olive oil
  • 1 tablespoon minced onion
  • 1/4 cup finely diced potatoes (from 1 small red or yellow potato)
  • 1/4 cup finely diced corned beef
  • A few pinches salt
  • 1 teaspoon unsalted butter
  • 2 large eggs
  • 2 tablespoons milk
  • 2 tablespoons grated Parmesan cheese
  • Pinch salt and pepper
  • Fresh parsley, garnish
Instructions:
  • Heat oil over medium heat, then sauté potatoes and onions until translucent, about 5 to 7 minutes. Mix in corned beef, season with salt, cook until warmed through. Adjust salt to taste. Serve corned beef hash in a clean plate or bowl.
  • Resume the omelet: Heat skillet over medium heat, melt butter, and ensure it coats the pan. Beat eggs and milk in a medium bowl until well combined. Pour into the pan and gently push cooked eggs to the center while tilting the pan to let the uncooked egg flow to the edges. Cook for about 2 minutes until eggs are mostly set with a thin layer of uncooked egg on top.
  • Incorporate the corned beef: Gently fold the crisped corned beef hash into one side of the omelet, sprinkling in grated Parmesan cheese and seasoning with a pinch of salt and pepper.
  • Fold the top of the omelet over the filling and cook for another 15 seconds. Gently flip the omelet.
  • Serve with Style: Gently transfer the omelet onto a plate and beautifully garnish with fresh parsley. Enjoy promptly.

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