1 Tablespoon (TBSP) Cooking oil for sauteing and frying
4 Piece Eggs
Serving Optional – Mushrooms; sweet peas or other vegetable of your choice
Remove all visible fat from the corned beef.
Cut onion and tomato into small cubes.
Heat one tbsp of oil in a non-stick pan.
Saute onion until wilted and almost brown, add tomato and continue sautéing. (Add chopped mushrooms or vegetables if using.)
Cook about two minutes.
Add corned beef and continue cooking for about 3 minutes.
Remove from heat.
Scramble two eggs in a small bowl, add half of the sauteed corned beef with onion and tomato.
Heat to medium temperature a small non-stick pan add 1 tbsp of oil. When the oil is hot, drop the mixed scrambled eggs, corned beef, onion, and tomato slowly into the pan. Cook until set, and slightly brown. Turn the omelette and cook another minute or until your desired doneness.
Repeat procedure with the other half and two other eggs.