Leftover Corned Beef Omelet

This tasty omelet uses the same ingredients as a Reuben sandwich, minus the rye bread. Caraway seeds, orange zest, and dill add some rye bread flavor. Just increase all if the ingredients proportionally to the number of eggs, if you are making a larger omelet.

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

Ingredients

• 1 teaspoon butter
• 2 large eggs
• ¼ teaspoon dried dill weed
• ½ teaspoon caraway seeds
• 2 tablespoons 2% milk
• ¼ cup sauerkraut, drained
• ¼ teaspoon grated orange zest
• 2 ounces shredded and chopped cooked corned beef
• 1 slice Swiss cheese, cut into strips
• 1 tablespoon Thousand Island dressing

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.