Ranch Omelet

Whether you're serving brunch for the family or making breakfast-for-dinner, these simple omelets are the perfect, filling choice.



Prep Time

5 minutes


Cook Time

10 minutes


Total Time

15 minutes

ranch omelet with canned beef


  • 1 12 oz can Hereford Corned Beef, cut into small cubes
  • 3 TBL vegetable oil
  • 2 TBL green onion, finely chopped
  • 2 TBL celery, diced
  • 2 medium tomatoes, cut into julienne
  • 8 eggs
  • Salt and pepper to taste
  • 1 TBL parsley chopped


  1. Heat 1 TBSP oil in a skillet.
  2. Add onions and celery and sauté over medium-high heat for 2 minutes, stirring occasionally.
  3. Add the Hereford Corned Beef and tomatoes.
  4. Cook, stirring occasionally for 2 minutes. Set aside and keep warm.
  5. For each serving, beat 2 eggs in a bowl with a dash of salt and pepper.
  6. Cook each omelet in a skillet with 1/2 TBL of oil, over medium heat.
  7. Spoon 1/4 of the corned beef mixture onto half of the omelet. Fold other half of omelet over filling.
  8. Slip out of pan onto plate. Sprinkle with parsley. Garnish as desired.