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Ingredients
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Omelet Base
Filling
To Serve
Method
Omelet Base
Whisk eggs
Crack the 4 large eggs into a medium bowl. Add 2 tablespoons whole milk, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. Whisk vigorously until combined and slightly frothy (about 20–30 seconds).
Heat skillet
Place a nonstick 10–10.5 inch skillet over medium-low heat. Add 1 tablespoon unsalted butter and let it melt, swirling to coat the pan. Reduce heat to low–medium so the eggs cook gently.
Filling
Prepare corned beef
If using canned corned beef, remove from can and break into small bite-size pieces with a fork. If using leftover cooked corned beef, shred or chop into small pieces so they heat evenly. Measure 6 ounces and set aside.
Drain and rinse sauerkraut
Place 1 cup sauerkraut in a fine-mesh sieve and press or squeeze out excess liquid. Optionally rinse briefly under cold water if you want a milder tang, then squeeze again. Set aside.
Sauté onion and warm corned beef
In a small sauté pan, heat 1 teaspoon vegetable oil over medium heat. Add 1/2 small finely diced yellow onion and cook until softened and translucent, about 3–4 minutes. Add the corned beef and cook, stirring, until heated and lightly browned in spots, about 2–3 minutes. Transfer mixture to a bowl and keep warm.
Warm sauerkraut (optional)
If you prefer the sauerkraut warm, briefly heat it in the same small pan for 1 minute, then remove excess moisture. Keep sauerkraut warm with the corned beef.
Assembling & Cooking Omelet
Pour eggs into pan
With your skillet butter melted and slightly foamy, pour the beaten egg mixture into the pan. Use a silicone spatula to gently push the cooked edges toward the center while tilting the pan so uncooked eggs flow to the perimeter; do this for about 45–60 seconds until the top is still slightly wet but mostly set.
Add filling
Evenly distribute the warmed corned beef and sautéed onion down the center of the omelet. Spoon the drained sauerkraut over the corned beef in a thin layer (about 1 cup). Sprinkle 3 ounces shredded Swiss cheese evenly over the filling.
Fold omelet
Using the spatula, carefully fold one side of the omelet over the filling to create a half-moon. Cook for another 30–60 seconds to allow the cheese to melt and the center to finish cooking. If desired, cover the skillet with a lid for 30 seconds to speed melting.
Finish and rest
Slide the omelet onto a plate. Let rest 1 minute so residual heat finishes melting the cheese. Garnish with 1 tablespoon chopped fresh parsley if using.