1/2 cup shredded corned beef
1/2 cup sauerkraut, drained (maybe lightly sauteed)
2 slices of Swiss Cheese
1 tablespoon butter
Beat eggs in a mixing bowl with a fork, just until whites and yolks are combined. Stir in the corned beef and the sauerkraut. Melt the butter in a pre-warmed 10-inch omelet pan or a skillet over medium high heat. When the butter is hot and foaming, but not browned, add the egg mixture. It will begin to set at the edges immediately. With a spatula, gently draw into the center, sections of the cooked egg. In 1 to 2 minutes the omelet will be nearly cooked. Tilt the pan away from you and using the spatula, lift up the edge of the omelet so some of the uncooked egg will run from the middle of the omelet onto the base of the pan. Leave on the heat for a few seconds more so the bottom can take on a golden color. When the egg mixture solidifies, remove the pan from the heat and let it rest for a few seconds. Add the Swiss cheese on top. Tilt the pan away from you and flip half of the omelet over. Turn onto a plate. Add a side of hash-brown potatoes, toasted Irish soda bread and a shamrock leaf and serve. Makes 1 to 2 servings.