Ingredients20 m servings
- In a large skillet, saute the onions in butter. In a bowl, lightly beat eggs and milk; pour over the 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.
ReviewsRead all reviews 17
I used leftover corned beef from last night to make this omelette. I used the leftover colcannon to make potato cakes to go along side this omelette. Tasty! Next time, I'll add some fresh diced ...
I always add some cottage cheese to my omelets and scrambled eggs. It makes them moist, light and fluffy. It can be used in any omelet recipe.
A great change from the "routine" ham, bacon or sausage (with or without onions or peppers) omelet. I'd HIGHLY recommend this as an alternative from the "norm". I quadrupled the recipe (but pr...
A different omelet, and a great way to use up leftover St. Patty's corned beef. I used what I had in the house, green pepper and onion, and tasted great. Want to try some fresh mushrooms next ...
Will put anything in an omelet..but cb should just be cb and eggs, NY deli style...cb in skillet, let sizzle, add eggs, finish as in recipe..If adding cheese...would only add swiss, personal pre...
Fresh ideas here. I make CB omelets frequently but never used green onions or any kind of cheese. So, I made it with green onions and the only other change was I made was Swiss cheese as for m...
Very good. I didn't use cheese because I didn't have any. I used thinly sliced corned beef. It was tough to eat. I'd chop up the meat the next time.