Name: Leftover Corned Beef Omelet
Prep time: 10 min
Cook time: 10 min
Yield: 1
Ingredients: Eggs - 2 large; 2% milk - 2 tablespoons; Caraway seeds - ½ teaspoon; Dried dill weed - ¼ teaspoon; Grated orange zest - ¼ teaspoon; Butter - 1 teaspoon; Shredded and chopped cooked corned beef - 2 ounces; Sauerkraut, drained - ¼ cup; Swiss cheese, cut into strips - 1 slice; Thousand Island dressing - 1 tablespoon

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Leftover Corned Beef Omelet

1. Eggs - 2 large

2. 2% milk - 2 tablespoons

3. Caraway seeds - ½ teaspoon

4. Dried dill weed - ¼ teaspoon

5. Grated orange zest - ¼ teaspoon

6. Butter - 1 teaspoon

7. Shredded and chopped cooked corned beef - 2 ounces

8. Sauerkraut, drained - ¼ cup

9. Swiss cheese, cut into strips - 1 slice

10. Thousand Island dressing - 1 tablespoon

How to cook deliciously - Leftover Corned Beef Omelet

1. Stage

Whisk together eggs, milk, caraway seeds, dill, and orange zest.

2. Stage

Melt butter in a nonstick pan over medium-low heat. Swirl to coat the pan, then pour in the egg mixture. Cover and cook until the eggs are almost set, 3 to 5 minutes.

3. Stage

While the eggs are cooking, heat the corned beef and sauerkraut in a microwave until moderately hot, 30 to 60 seconds.

4. Stage

Distribute the hot corned beef, hot sauerkraut, and Swiss cheese over the eggs. Cover, turn off the burner, and allow the cheese to melt.

5. Stage

Loosen the eggs from the pan using a rubber spatula and carefully fold in half over the fillings. Gently slide the finished omelet onto a plate and top with Thousand Island dressing.