1 340g can Hereford Corned Beef, cut into small cubes
3 tablespoons vegetable oil
2 tablespoons green onion, finely chopped
2 tablespoons celery, diced
2 medium tomatoes, cut into julienne
8 eggs
Salt and pepper to taste
1 TBL parsley chopped

1. Heat 1 tablespoon oil in a skillet.
2. Add onions and celery and sauté over medium-high heat for 2 minutes, stirring occasionally.
3. Add the Hertford Corned Beef and tomatoes.
4. Cook, stirring occasionally for 2 minutes. Set aside and keep warm.
5. For each serving, beat 2 eggs in a bowl with a dash of salt and pepper.
6. Cook each omelette in a skillet with 1/2 TBL of oil, over medium heat.
7. Spoon 1/4 of the corned beef mixture onto half of the omelette. Fold other half of omelet over filling.
8. Slip out of pan onto plate. Sprinkle with parsley. Garnish as desired.