Leftover Corned Beef Omelet

Like a Reuben sandwich, but without the rye bread! Caraway seeds, corned beef, Swiss, sauerkraut, and Thousand Island dressing fill this easy, filling omelet for one that's ready in just 15 minutes.

• Preparation Time: 10 mins
• Cooking Time: 5 mins
• Total Time: 15 mins
• Calories: 519 Calories

Ingredients

• 1 teaspoon butter
• 2 large eggs
• 2 tablespoons 2% milk
• 2 ounces shredded and chopped cooked corned beef
• 1 slice Swiss cheese, cut into strips
• 1 tablespoon Thousand Island dressing
• 0.25 teaspoon dried dill weed
• 0.25 cup sauerkraut, drained
• 0.25 teaspoon grated orange zest
• 0.5 teaspoon caraway seeds

Recipe Instructions

Step 1

Whisk together eggs, milk, caraway seeds, dill, and orange zest.

Step 2

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.

Step 3

While the eggs are cooking, heat the corned beef and sauerkraut in a microwave until moderately hot, 30 to 60 seconds.

Step 4

Distribute the hot corned beef, hot sauerkraut, and Swiss cheese over the eggs. Cover, turn off the burner, and allow the cheese to melt.

Step 5

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.