Day After St. Patrick's Day Omelet

If you have left over corned beef and potatoes (and maybe a hangover) this a great recipe for the day after St. Patrick's Day!

• Ready In: 30 mins
• Serves: 2-3
• Yields: 1 BIG Omelet

Ingredients

• 4  eggs
• 1⁄4-1⁄2 cup cooked corned beef, cubed
• 1⁄4-1⁄2 cup  boiled potatoes or 1⁄4-1⁄2 cup  roasted potatoes, cubed
• 1  cup  shredded cheese, separated
• 1  small onion, chopped
• 3  tablespoons buttermilk
• 2  tablespoons butter (I use olive oil) or 2  tablespoons olive oil (I use olive oil)
• 1  teaspoon baking soda
•  salt
•  pepper

Directions

1. Whisk together eggs, buttermilk, 1/2 Cup cheese, baking powder, salt and pepper to taste - set aside for about 5 minutes.
2. Heat oil in a skillet.
3. Simmer onions until translucent.
4. Add egg/cheese mixture to skillet, cover and turn temperature to meg/low.
5. Allow eggs to cook for 8-10 minutes - eggs should be fluffy but still a little runny on top.
6. Add corned beef, potato, and 1/4 Cup cheese on top. DO NOT OVERFILL omelet.
7. Re-cover and allow to cook for 2-3 minutes depending on how runny/hard you like your eggs.
8. Now the hard part - fold omelet.
9. Remove from heat.
10. Sprinkle remaining cheese on the omelet and re-cover for 1-2 minutes if you want it to melt before serving.
11. Serve and enjoy!