Corned Beef Omelet

A great change from the "routine" ham, bacon or sausage (with or without onions or peppers) omelet. I'd HIGHLY recommend this as an alternative from the "norm". I quadrupled the recipe (but prepared it in "batches"), set out the condiments (ketchup, mustard, mayo and relish) as well as the "spreads" (butter, margarine, cream cheese and an assortment of jams, jellies and marmalades), served it with "well seasoned" (onions, green peppers, cayenne pepper, etc.) homemade hash browns and various toasted breads (white, rye and whole wheat; bagels and English muffins, too) and just watched my family and guests (parents, in-laws and prospective in-laws) woof it down. PS: I made 2 batches using shredded Cheddar cheese (as per the recipe), 1 using sliced Provolone and 1 using sliced Swiss. While no one expressed a preference (I'm not even sure anyone noticed), there were NO "leftovers" to speak of. This is a pretty heavy breakfast offering (IMHO, better as a "brunch" or lunch offering). I'd suggest setting out melon slices about an hour or hour and a half after the meal. Again, no one really "noticed", but I know (for sure) that they really "helped".

This is really good and very filling. I added the corned beef with the onion and then the eggs and a sprinkle of adobo. The cheese and mild is optional, I only put cheese on half because of lactose intolerance in the family.It came out great.