Corned Beef and Grilled Vegetable Omelet

This omelet was formulated a few years ago by accident with a few leftovers.. It is one of our favorites: Enjoy!!

Ingredients:

3 oz Cooked corned beef
1/3 bunch asparagus
1/2 red pepper
2 large eggs
2 slices of swiss cheese
2 tbsp olive oil
1 tbsp butter
1/8 cup milk

Drizzle Asparagus and red pepper with 2 tbsp of olive oil and salt and pepper.
Grill Vegetables over high heat until tender/done.
Cut Asparagus into quarters, and slice red peppers into 1/4 inch strips.
Whisk well 2 large eggs with 1/8 cup of milk.
Preheat 8 inch omelet pan to med/low heat for 3-4 minutes.
Melt 1 tbsp butter in bottom of pan and then coat the pan with the melted butter.
Pour whisked egg/milk mixture into pan and distribute evenly.
Tear swiss into small pieces and drop onto egg .
Repeat with grilled pepper, asparagus, and corned beef. SALT and PEPPER to taste.

Cook for 3 minutes on med/low heat until egg releases from the sides of the pan. Top should be slightly liquid.

Turn on high heat broiler to finish the omelet top for 45 seconds- 1minute. DO NOT OVERCOOK. When cheese is bubbly this is a good indicator that the omelet is done.

Remove from the boiler and plate. Serve with your favorite breakfast side. ENJOY!!!