A golden corned beef omelette with a generous filling of corned beef, looking soft and appetizing, served on a skillet plate.

Corned Beef Omelet Recipe

Name: Corned Beef Omelet Recipe
Cook time: 20 min
Ingredients: 26 grams Whole Egg Powder Mix; 78 ml boiled water; 1 scallion (finely sliced); 1/4 onions ((roughly chopped or substitute with 2 sliced shallots)); 1 clover garlic ((finely chopped)); 1/2 tsp mushroom or beef bouillon powder; A pinch of ground pepper; 2 tbsp cooking oil ((for sautéing and frying))

The corned beef omelet is a classic home-cooked side dish that offers a perfect blend of soft egg texture and the distinct savory flavor of corned beef. The addition of sautéed aromatics and fresh scallion slices makes the aroma of this simple dish even sharper and more appetizing when served on a plate. This highly practical dish is perfect for a quick breakfast menu or dinner accompanied by a plate of warm steamed rice.

This omelet recipe is designed to be much more hygienic and efficient thanks to the innovation of egg powder, making it very suitable for long-lasting pantry stocks or the operational needs of culinary businesses. The use of egg powder ensures the batter binds the corned beef perfectly and sturdily without breaking apart easily when flipped in the pan. Serve this delicious savory creation warm with your family's favorite chili sauce dip.

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Cook Time 20

Servings: 3 People

Course: Breakfast, Main Course

Cuisine: Indonesian

Calories: 540

Ingredients Method

Ingredients

Main Ingredients

26 grams Whole Egg Powder Mix
78 ml boiled water
1 scallion finely sliced
1/4 onions (roughly chopped or substitute with 2 sliced shallots)
1 clover garlic (finely chopped)
1/2 tsp mushroom or beef bouillon powder
A pinch of ground pepper
2 tbsp cooking oil (for sautéing and frying)

Method

Dissolve the Egg Powder: In a medium-sized bowl, dissolve 26 grams of Whole Egg Powder Mix + 78 ml of boiled water. Add 1/2 tsp of mushroom bouillon powder and a pinch of ground pepper into the bowl, then whisk briskly using a fork or wire whisk until the seasonings are evenly mixed and the liquid egg batter is lump-free. Set aside temporarily.
Sauté Aromatics & Corned Beef: Heat 1 tbsp of cooking oil in a frying pan over medium heat. Add the 1/4 roughly chopped onion and 1 finely chopped garlic clove, then sauté until they release a fragrant aroma. Once fragrant, add the 50 grams of beef corned beef into the pan and cook briefly while continuing to stir until the corned beef slightly dries out and changes color.
Mix the Omelet Batter: Transfer the cooked sautéed corned beef and aromatics into the bowl containing the whisked egg batter. Add 1 finely sliced scallion into the same bowl, then stir all the ingredients using a spoon until the corned beef is evenly distributed within the liquid egg.
Cook the Omelet: Reheat the non-stick frying pan with the remaining 1 tbsp of cooking oil. Pour the entire egg and corned beef mixture into the hot pan, then level the surface using a spatula. Cook over low to medium heat until the bottom of the egg sets firmly and turns golden brown.
Flip and Serve: Once the bottom of the omelet is confirmed to be sturdy, carefully rotate and flip the omelet so the top side also cooks perfectly. When both sides of the omelet have turned golden brown, remove it from the pan and serve immediately on a serving plate while hot.