Best Corned Beef Omelette Recipe

Looking for a creative way to use up that leftover corned beef from your St. Patrick’s Day feast? We’ve all been there – staring at containers of meat in the fridge, wondering how to turn them into something fresh and interesting for breakfast. After years of making the same old hash, I started experimenting with different breakfast ideas that would work for busy mornings.

That’s when I discovered this corned beef omelette – it’s filling, easy to make, and puts those leftovers to good use. Plus, it’s the kind of breakfast that keeps you satisfied until lunch, whether you’re heading to the office or tackling weekend errands.

What Kind of Corned Beef Should I Use?

For this omelette, you can use leftover corned beef from your St. Patrick’s Day dinner or pick up some from the deli counter at your grocery store. If you’re using leftovers, make sure to cut the meat against the grain into small, even cubes so it distributes nicely throughout your omelette. Deli-sliced corned beef works great too – just stack the slices and cut them into bite-sized pieces. While you might be tempted to use canned corned beef, I’d recommend sticking with fresh or deli-style corned beef since it has a better texture and isn’t as salty. Just make sure whatever type you choose is well-drained and patted dry to prevent your omelette from becoming watery.

Options for Substitutions

This breakfast favorite can be adapted with several easy swaps if needed:

• Corned beef: If you don’t have leftover corned beef, you can use diced ham, pastrami, or even regular cooked beef. Bacon works great too – just cook and crumble it first.
• Cheddar cheese: Any melting cheese works well here – try Swiss, Gouda, or Monterey Jack. For a stronger flavor, you might enjoy Gruyere or sharp provolone.
• Green onions: You can swap these with finely diced regular onions or chives. If using regular onions, you’ll want to sauté them a bit longer until soft.
• Milk: Feel free to use half-and-half for a richer taste, or any non-dairy milk like almond or oat milk. You can even use water in a pinch, though the omelette won’t be as creamy.
• Butter: Olive oil or any neutral cooking oil will work for cooking the omelette, though butter does add nice flavor.

Watch Out for These Mistakes While Cooking

The biggest challenge when making a corned beef omelette is overcooking the eggs, which can turn your breakfast from fluffy to rubbery – keep the heat at medium-low and remove the pan from the stove when the eggs are still slightly wet on top.

Another common mistake is not letting your cubed corned beef warm up to room temperature before adding it to the eggs, as cold meat can prevent even cooking and create cold spots in your omelette.

For the best results, don’t overmix your eggs – beat them just until the yolks and whites are combined, as overmixing can make your omelette tough and dense.

Remember to add the cheese only when the eggs are almost set, and let it melt for just 30 seconds before folding – this prevents the cheese from becoming oily and separating from the eggs.

What to Serve With Corned Beef Omelette?

This hearty breakfast omelette pairs perfectly with some crispy hash browns or home fries on the side – the potato element really completes the classic diner experience! For a fresh contrast to the rich, savory omelette, I like to add some fresh fruit like berries or orange slices to the plate. If you’re extra hungry, toast some rye bread (it goes great with the corned beef flavors) and spread it with butter or cream cheese. A simple side of sliced tomatoes or a small green salad can also help balance out the richness of the omelette.

Storage Instructions

Keep Fresh: While omelettes are best enjoyed right after cooking, you can save any leftovers in an airtight container in the fridge for up to 2 days. The texture won’t be quite the same as fresh, but it’s still good for a quick breakfast or lunch option.

Prep Ahead: To save time in the morning, you can dice your corned beef and slice the green onions the night before. Keep them in separate containers in the fridge, and your morning prep will be much quicker!

Warm Up: If you’re reheating leftover omelette, pop it in the microwave for about 30 seconds, or until just heated through. Be careful not to overheat, as this can make the eggs rubbery. You can also warm it up in a covered skillet over low heat for a minute or two.

Preparation Time	10-15 minutes
Cooking Time	10-15 minutes
Total Time	20-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 650-750
• Protein: 45-50 g
• Fat: 45-50 g
• Carbohydrates: 10-15 g

Ingredients

• 1 pinch black pepper
• 2 tbsp butter (I like Kerrygold unsalted butter)
• 6 large eggs
• 1 cup cubed corned beef
• 1/2 cup grated cheddar cheese (sharp cheddar works best)
• 2 sliced green onions (about 1/4 inch thick)
• 1/4 cup milk (whole milk recommended for creaminess)

Step 1: Sauté the Onions

In a large skillet, melt a suitable amount of butter over medium heat.

Add the onions and sauté them until they become tender and translucent.

Stir occasionally to prevent them from burning.

Step 2: Prepare the Egg Mixture

In a large bowl, whisk together the eggs and milk until well combined.

This mixture will form the base of your dish.

Pour the egg mixture over the sautéed onions in the skillet.

Step 3: Cook the Eggs

Continue cooking over medium heat.

As the eggs begin to set, gently lift the edges with a spatula, allowing the uncooked portion to flow underneath.

This will help create an evenly cooked dish.

Step 4: Add Toppings

When the eggs are nearly set, quickly sprinkle the top with corned beef, cheese, and a dash of pepper.

Be generous with the cheese if you prefer a gooey and melty finish.

Step 5: Melt the Cheese and Serve

Remove the skillet from the heat.

Cover it and let it stand for 1-2 minutes, or until the cheese has melted to your satisfaction.

Once the cheese is melted, cut the dish into wedges for serving.

Enjoy your hearty and delicious egg dish!