Name: Corned Beef Hash Omelet Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1
Cuisine: US
Ingredients: 2 large eggs; 2 tablespoons 2% milk; 0.5 teaspoon caraway seeds; 0.25 teaspoon dried dill weed; 0.25 teaspoon grated orange zest; 1 teaspoon butter; 2 ounces shredded and chopped cooked corned beef; 0.25 cup sauerkraut, drained; 1 slice Swiss cheese, cut into strips; 1 tablespoon Thousand Island dressing

Transform your leftover corned beef into a delectable omelet that echoes the flavors of a Reuben sandwich. Infused with caraway, orange zest, and dill, this dish brings a delightful twist to your breakfast or brunch.

Follow The Directions

01

Step

Whisk together eggs, milk, caraway seeds, dill, and orange zest until well combined. (Prep time: 2 minutes)

02

Step

Melt butter in a nonstick pan over medium-low heat, ensuring the pan is fully coated. Pour in the egg mixture, cover, and cook until the eggs are almost set but still slightly moist on top. (Cook time: 3-5 minutes)

03

Step

While the eggs are cooking, gently heat the corned beef and sauerkraut in a microwave until warmed through. (Microwave time: 30-60 seconds)

04

Step

Carefully distribute the warmed corned beef, sauerkraut, and Swiss cheese strips evenly over the omelet. Cover the pan, turn off the heat, and let the residual heat melt the cheese to a gooey perfection. (Melt time: 1-2 minutes)

05

Step

Using a rubber spatula, gently loosen the edges of the omelet from the pan. Fold the omelet in half over the fillings. Slide the finished masterpiece onto a plate and generously drizzle with Thousand Island dressing. Serve immediately and enjoy! (Plating time: 1 minute)

For a richer flavor, use whole milk or cream instead of 2% milk.
If you prefer a firmer omelet, cook the egg mixture for a slightly longer time.
Adjust the amount of corned beef, sauerkraut, and cheese to your personal preference.
A sprinkle of fresh parsley or chives can add a touch of freshness to the finished omelet.
Feel free to experiment with other cheeses, such as Gruyere or Emmental, for a different flavor profile.

Abraham Mayer

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