Without the rye bread, this delicious omelet is made with the same components of a Reuben sandwich. Dill, caraway seeds, and citrus zest all contribute to the rye bread flavor. If you want to make a larger omelet, simply increase all of the ingredients proportionately to the amount of eggs.
| Prep Time: | 10 mins |
| Cook Time: | 5 mins |
| Total Time: | 15 mins |
| Servings: | 1 |
| Yield: | 1 omelet |
Ingredients
- 2 large eggs
- 2 tablespoons 2% milk
- ½ teaspoon caraway seeds
- ¼ teaspoon dried dill weed
- ¼ teaspoon grated orange zest
- 1 teaspoon butter
- 2 ounces shredded and chopped cooked corned beef
- ¼ cup sauerkraut, drained
- 1 slice Swiss cheese, cut into strips
- 1 tablespoon Thousand Island dressing
Instructions
- Whisk together eggs, milk, caraway seeds, dill, and orange zest.
- Melt butter in a nonstick pan over medium-low heat. Swirl to coat the pan, then pour in the egg mixture. Cover and cook until the eggs are almost set, 3 to 5 minutes.
- While the eggs are cooking, heat the corned beef and sauerkraut in a microwave until moderately hot, 30 to 60 seconds.
- Distribute the hot corned beef, hot sauerkraut, and Swiss cheese over the eggs. Cover, turn off the burner, and allow the cheese to melt.
- Loosen the eggs from the pan using a rubber spatula and carefully fold in half over the fillings. Gently slide the finished omelet onto a plate and top with Thousand Island dressing.
Nutrition Facts
| Calories | 519 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 471 mg |
| Dietary Fiber | 1 g |
| Protein | 32 g |
| Saturated Fat | 16 g |
| Sodium | 1276 mg |
| Sugars | 6 g |
| Fat | 39 g |
| Unsaturated Fat | 0 g |