Reuben Brunch Omelet

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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Omelets will be prepared one at a time in omelet or similar pan, so it is a good idea to have oven barely warm to keep prepared omelets in while preparing others.
  • Have corned beef sliced into thin slices, about 12 pieces if possible.
  • Drain sauerkraut through strainer over bowl until very well drained.
  • Discard liquid.
  • Mince one gherkin and add to the thousand island dressing.
  • Break eggs into bowl, add 1/2 cup water and caraway seeds (unless sauerkraut already has caraway in it).
  • Beat eggs until thoroughly blended.
  • Place omelet pan over medium heat.
  • When hot, add 1 tablespoon solid margarine to pan and tilt to coat sides and bottom.
  • Turn heat to medium-high.
  • Pour in one quarter of eggs.
  • Using wide spatula or fork, pull cooked eggs toward center, allowing uncooked part to flow to outside.
  • While top is still moist and creamy, add 2 slices Swiss cheese to one side of omelet, top with 1/4 of the corned beef and then top with 1/4 cup sauerkraut.
  • Fold other side over and immediately remove to serving plate.
  • Keep in barely warm oven while preparing remaining 3 omelets.
  • Wipe pan with paper towels between each omelet.
  • To serve, top each with 1/4 of the dressing and serve one gherkin along side omelet.
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