Shamrock Omelet Recipe

Prepare and braise

Place the corned beef brisket in a medium Dutch oven or heavy saucepan. Add the stock and water so the meat is about three-quarters covered. Add carrot, onion, bay leaves, peppercorns and 1 teaspoon kosher salt. Bring to a gentle simmer over medium heat.

Once simmering, reduce heat to low, cover, and braise gently for 2 to 2 1/2 hours, or until the meat is fork-tender. Check occasionally and add a little more water or stock if the liquid reduces too much.

Remove the brisket from the braising liquid and let rest 10 minutes. Reserve 1/4 cup of the strained braising liquid for moisture in the omelet filling if desired. Shred or thinly slice the corned beef into small bite-sized pieces (about 1.5 cups shredded). Keep warm.

Prepare eggs

In a medium bowl whisk the 6 large eggs with 2 tablespoons whole milk, 1/2 teaspoon of the salt, and 1/2 teaspoon of the black pepper until blended and slightly frothy.

Preheat pan

Heat a 10-12 inch nonstick skillet over medium-low heat. Add 1 teaspoon neutral oil and 1 tablespoon butter, swirling to coat and melt. The pan should be hot but not smoking — butter should foam gently.

Pour half of the beaten eggs into the skillet and quickly tilt and swirl the pan so the eggs coat the bottom in an even layer (you are making one omelet at a time). Cook over moderate-low heat using a silicone spatula to gently lift cooked edges and allow uncooked egg to flow beneath, about 45-60 seconds.

When the top is still slightly wet but nearly set (about 30–45 seconds more), sprinkle about 3/4 cup shredded sharp cheddar evenly over half of the omelet, then top with about 3/4 cup shredded braised corned beef, 1 tablespoon sliced green onion, and a light sprinkle of chopped parsley. If the corned beef seems dry, drizzle 1–2 teaspoons of the reserved braising liquid over the filling.

Fold the other half of the omelet over the filling using the spatula. Slide the omelet onto a plate seam-side down, cover loosely while you make the second omelet to keep warm. Add another 1 tablespoon butter to the skillet and repeat with the remaining beaten eggs and remaining fillings to make a second omelet.

Alternatively, for a larger 2-egg omelet style (using all eggs at once) increase skillet size and adjust cooking time: cook until set and fold in thirds or serve open-faced with all filling on top, but the directions above produce two 3-egg omelets.

Taste and season with additional salt (use remaining 2 teaspoons salt sparingly) and pepper as needed. Garnish each omelet with remaining green onion, parsley, and optional microgreens.

Serve each Shamrock Omelet hot with a side of hot sauce or mustard if desired. The omelet pairs well with toasted rustic bread or a simple green salad.