Ranch Omelet Recipe


  • 1 can 12 oz Hereford Corned Beef cut into small cubes
  • 1 tbsp vegetable oil
  • 2 tbsp green onion finely chopped
  •  2 tbsp celery diced
  • 2 med tomatoes cut into julienne
  • 8 eggs
  • Salt and pepper
  • Vegetable oil
  • 1 tbsp parsley chopped


  • Heat 1 tbsp oil in skillet.
  • Add onions and celery and sauté over medium - high heat for 2 minutes, stirring occasionally.
  • Add the Hereford Corned Beef and tomatoes.
  • Cook, stirring occasionally for 2 minutes. Set aside; keep warm.
  • For each serving; Beat 2 eggs in a bowl with a dash of salt and peppe0072.
  • Cook each omelet in a skillet with 1/2 tbsp. of oil, over medium heat.
  • Spoon 1/4 of the corned beef mixture onto half of the omelet; fold other half of omelet over filling.
  • Slip out of pan onto plate. Sprinkle with parsley. Garnish as desired.

(4 servings)