Ranch Omelet

Ranch Omelet

1 12 oz can 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

Directions:

Heat 1 tbsp. oil in skillet. Add onions and celery and saute 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 pepper. 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)