Eggs and corned beef hash come together for the perfect omelet.

I dont order omelets much at restaurants, but I love making them at home.

Stay with me here.

A forkful of the perfect corned beef omelet is in focus. Egg, cheese, corned beef and parsely are visible. The plate of omelet is below the fork. A glass of orange juice is above the fork.

Nick Evans

Wrapped in soft eggs with a little Parmesan cheese its a seriously special omelet.

Give this one a shot if you are a corned beef fan!

Now its time for eggs!

Horizontal image of the best corned beef omelet. The folded omelet is covered in browned corned beef. Grated cheese and parsley are on the top of the omelet. A white cotton napkin is partially under the plate. A fork rests on the napkin which is to the right of the plate. A partial view of a glass of orange juice is above the plate. Halved strawberries are to the left of the omelet on the plate.

Nick Evans

Dont worry about flipping the eggs.

When theyre mostly cooked, fill and fold the omelet.

Any uncooked egg will cook from the residual heat.

A nonstick skillet has chopped corned beef for the best corned beef omelet.

Nick Evans

If youre going the canned route, I recommend usingHormel low sodium corned beef hash.

Also, I would not recommend using a melty cheese for this omelet.

I like a dry cheese like Parmesan.

A skillet with whisked eggs covers the bottom of the pan. A spatula sits on the side of the pan.

Nick Evans

If you dont have something like that, you might leave the cheese out entirely!

Feel free to scale the recipe up and so you have enough corned beef hash for several omelets.

Cant Get Enough Corned Beef?

A skillet is on a green and red striped pot holder. The skillet has cooked eggs in the bottom of the pan and the chopped corned beef and shredded parmesan on one side of the cooked eggs..

Nick Evans

Were Here for You

Quick and Easy Corned Beef Omelet

This recipe is easily scaled up.

Cook the corned beef hash all together in the pan, then make each omelet individually.

Cook until the onions are translucent and the potatoes are cooked through, 5 to 7 minutes.

Add the corned beef and a few pinches of salt, and cook until warmed through.

Taste and add more salt if needed.

Transfer the corned beef hash to a clean plate or bowl.

Return skillet to medium heat and melt butter.

Once butter is melted swirl it around so it coats the pan.

In a medium bowl, add the eggs and milk.

Beat until well combined.

Pour the scrambled eggs into the pan with the butter.

This should take no more than 2 minutes.

Fold the top of the omelet over the filling and cook for another 15 seconds.

Carefully flip the omelet over.

Slide the omelet out onto a plate and garnish with parsley.