This delicious Reuben omelette is packed with savory corned beef, tangy sauerkraut, and melty Swiss cheese. This fun take on the classic sandwich is perfect for Reuben lovers.
A Reuben omelette combines the classic flavors of a Reuben sandwich into a hearty and satisfying breakfast dish. It’s loaded with savory corned beef, tangy sauerkraut, and melty Swiss cheese. Let’s dive into how to make this delicious recipe step by step.
Why You’ll Love This Recipe
- Hearty & Filling: Packed with corned beef, sauerkraut, and cheese, this omelette is a complete meal.
- Quick & Easy: You can make this omelette in just a few minutes.
- Flavorful: The combination of corned beef and sauerkraut gives this omelette a unique and delicious taste.
Recipe Ingredients
You’ll need the following ingredients to make this amazing Reuben omelette:
Ingredient Notes
- Corned Beef: Use cooked and chopped corned beef for the best flavor.
- Sauerkraut: Make sure to drain the sauerkraut well to avoid excess moisture.
- Swiss Cheese: Shredded Swiss cheese melts beautifully and adds a creamy texture.
How To Make a Reuben Omelette Step by Step
Beat the eggs: In a bowl, add the eggs, onion powder, salt, and pepper. Whisk everything together until well combined.
Cook the eggs: In a small skillet, heat the oil over medium heat. Pour in the beaten eggs and let it cook lightly for a minute.
Add the filling: Add some of the shredded corned beef, sauerkraut, and swiss cheese on one side of the omelette, setting the rest aside for topping. Remember to place the cheese first so it melts and gets all gooey on the omelette.
Garnish and Serve: Once the sides have set and the bottom of the omelette has reached a golden brown color (about 3-4 minutes), flip the other half of the omelette over the filling and begin plating.
Top the omelette with the remaining corned beef, sauerkraut, and swiss cheese. Drizzle the Thousand Island dressing and serve it with a side of toasted rye bread. Enjoy!
Recipe Tips
- Drain Sauerkraut Well: To avoid a soggy omelette, ensure the sauerkraut is well-drained before adding it.Recipe FAQs
- Don’t Overcook: Cook the omelette just until the eggs are set. Overcooking can make it tough.
Storage & Reheating
- Storage: Keep leftovers in an airtight container in the fridge for up to 2 days.
- Reheating: Reheat in the microwave or on the stove until warm.
Additions & Substitutions
- Substitutions: If you don’t have Swiss cheese, you can use cheddar, mozzarella, or provolone for a different taste.
- Additions: Try adding a sprinkle of fresh dill or chives for extra flavor.
Recipe FAQs
What can I serve with a Reuben omelette?
You can serve it with toast, a side salad, or even some hash browns.
Can I use pastrami instead of corned beef?
Yes, pastrami can be a great substitute if you prefer its flavor over corned beef.
More Omelette Recipes You’ll Love
Reuben Omelette
Ingredients
- 3 large eggs
- ½ tsp onion powder
- ⅓ cup shredded corned beef
- ⅓ cup sauerkraut
- ½ cup shredded swiss cheese
- Thousand Islands dressing to top
- 2 tbsp cooking oil
- Salt & pepper to taste
Instructions
- In a bowl, beat together the eggs, onion powder, and salt & pepper until well combined.
- Heat oil in a small skillet. Add beaten eggs and let it cook lightly, about 1 minute.
- On one half of the omelette, add the shredded corned beef, sauerkraut, and shredded swiss cheese, while setting some aside for topping.
- Cook for 3-4 minutes.
- Once the sides begin to set and the bottom is golden brown, flip the other half of the omelette over, covering the filling.
- Top with remaining corned beef, sauerkraut, and swiss cheese.
- Cook until the cheese is melted, 3-4 minutes, and remove from heat.
- Plate the omelette and drizzle with Thousand Islands dressing.
- Serve with toasted rye bread and enjoy!
Notes
Nutrition
Matthew is a recipe developer and food photographer based in Canada. He enjoys all things food, drink and makes his best decisions with a mimosa in hand.