Reuben Brunch Omelet

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 8 large eggs
• 1 teaspoon caraway seed
• 1 cup sauerkraut, drained
• 4 tablespoons margarine
• 8 swiss cheese slices, thin
• 3/4 lb corned beef brisket, sliced thin
• 4 tablespoons thousand island dressing
• 5 gherkins

Recipe

• 1 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.
• 2 have corned beef sliced into thin slices, about 12 pieces if possible.
• 3 drain sauerkraut through strainer over bowl until very well drained.
• 4 discard liquid.
• 5 mince one gherkin and add to the thousand island dressing.
• 6 break eggs into bowl, add 1/2 cup water and caraway seeds (unless sauerkraut already has caraway in it).
• 7 beat eggs until thoroughly blended.
• 8 place omelet pan over medium heat.
• 9 when hot, add 1 tablespoon solid margarine to pan and tilt to coat sides and bottom.
• 10 turn heat to medium-high.
• 11 pour in one quarter of eggs.
• 12 using wide spatula or fork, pull cooked eggs toward center, allowing uncooked part to flow to outside.
• 13 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.
• 14 fold other side over and immediately remove to serving plate.
• 15 keep in barely warm oven while preparing remaining 3 omelets.
• 16 wipe pan with paper towels between each omelet.
• 17 to serve, top each with 1/4 of the dressing and serve one gherkin along side omelet.