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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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. Ingredients:
2 green onions, sliced |
2 tablespoons butter |
6 eggs |
1/4 cup milk |
1 cup cubed cooked corned beef |
1/2 cup shredded cheddar cheese |
dash pepper |
Directions:
1. 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.
2. 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. Yield: 4 servings.
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