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

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.