Reuben Brunch Omelet

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Servings: 4 Difficulty: Advanced
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A savory twist on the classic sandwich, featuring tender eggs, salty corned beef, and tangy sauerkraut folded into a fluffy omelet.
Reuben Brunch Omelet recipe image
Reuben Brunch Omelet recipe image
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Reuben Brunch Omelet

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 1383.3

Description

This Reuben Brunch Omelet transforms the beloved deli sandwich into a hearty morning meal. The combination of tender, caraway-spiced eggs with salty corned beef, tangy drained sauerkraut, and melted Swiss cheese creates a rich, savory flavor profile that is both comforting and satisfying. The addition of a homemade Thousand Island dressing adds a creamy, slightly sweet contrast to the sharp kraut. Perfect for a leisurely weekend brunch or a protein-packed start to your day, this dish brings together familiar flavors in a fresh, elegant format. Its simple to prepare using pantry staples, making it a reliable favorite for any occasion.

Ingredients

Directions

  1. Preheat oven to 200F (95C) to keep finished omelets warm.
  2. Slice the corned beef brisket into approximately 12 thin slices.
  3. Drain the sauerkraut thoroughly in a strainer over a bowl; discard the liquid.
  4. Mince one gherkin and mix it into the Thousand Island dressing.
  5. Crack the eggs into a large bowl, add the water and caraway seeds, and beat until thoroughly blended.
  6. Heat an omelet pan over medium heat.
  7. Add 1 tablespoon of margarine to the hot pan, tilting to coat the bottom and sides.
  8. Increase heat to medium-high and pour in one-quarter of the egg mixture (2 eggs' worth).
  9. Using a wide spatula or fork, pull the cooked eggs from the edges toward the center, allowing uncooked egg to flow to the hot spots.
  10. When the top is still moist but the bottom is set, place 2 slices of Swiss cheese on one half of the omelet.
  11. Top the cheese with one-quarter of the corned beef slices and one-quarter of the drained sauerkraut.
  12. Fold the empty side of the omelet over the filling and immediately slide onto a serving plate.
  13. Place the plate in the warm oven to keep hot while preparing the remaining three omelets.
  14. Wipe the pan clean with paper towels between each omelet, then repeat the cooking process with the remaining egg mixture, margarine, cheese, beef, and kraut.
  15. To serve, top each omelet with a spoonful of the gherkin-dressing mixture and place one whole gherkin on the side.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 1383.3kcal
% Daily Value *
Total Fat 107.8g166%
Saturated Fat 53.1g266%
Cholesterol 984.4mg329%
Sodium 571.2mg24%
Total Carbohydrate 5.8g2%
Dietary Fiber 0.1g1%
Sugars 4.4g
Protein 100.5g201%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Keep the oven at a low temperature (around 200F) to hold the finished omelets without overcooking them while you finish the batch.

If your sauerkraut already contains caraway seeds, you may omit the additional teaspoon in the eggs to avoid overpowering the flavor.

For a richer flavor, you can substitute butter for the margarine.

Ensure the sauerkraut is very well drained to prevent the omelet from becoming soggy.

Wiping the pan between omelets ensures the next one cooks evenly and doesn't stick to residual bits.

Keywords: breakfast, brunch, omelet, reuben, corned beef, sauerkraut, swiss cheese, eggs, caraway, thousand island, american, pan-fried, hearty, morning, deli, sauteed, comfort food, protein, fluffy, quick
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