Rueben Omelet

  • Sliced corned beef, torn into bite sized pieces (4-5 slices or 1/2 a 3 oz package)
  • 1/3 cup well drained sauerkraut
  • 1/4 tsp caraway seed
  • 2 slices swiss cheese, cut into strips
  • 1 French omelet (below)

Prepare corned beef, sauerkraut, caraway seed, and swiss cheese before making omelet. Set aside. Prepare French omelet. While top is still moist and creamy looking, top with Rueben mixture, with pancake turner, fold in half or roll, turning out onto a platter with a quick flip of the wrist. Makes 2 servings.

  • 4 eggs
  • 1/4 cup water
  • 1/2 tsp salt
  • 1 tbsp butter
  • dash pepper

Mix eggs, water, salt, and pepper with fork. Heat butter in 10″ skillet or omelet pan until just hot enough to sizzle a drop of water. Pour in egg mixture. Mixture should set at edges at once. With pancake turner, carefully draw cooked portions of edges toward center so uncooked portions flow to bottom. Tilt skillet as necessary to hasten flow of uncooked eggs. Slide pan rapidly back and forth over heat to keep mixture in motion and sliding freely.