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Reuben Omelette

    reuben omelette

    I’m sure you’ve heard of a Reuben Sandwich before. But have you ever tried the breakfast version? This decadent Reuben omelette is the perfect quick fix in the morning that’ll keep you full for a good chunk of your day.

    I love omelettes because of how versatile they can be. You can literally take any recipe and turn it into an omelette. In this case, we’re taking the 4 essential ingredients of a Reuben sandwich (minus the bread), and combining them with eggs. It doesn’t get any simpler than that! 

    reuben omelette

    Though you could use slabs of corned beef, I recommend using canned corned beef. Slabs are a little thicker and more suitable for sandwiches, whereas canned corn beef can be easily manipulated. This way, you’ll be able to shred the meat and spread it more evenly across the omelette. 

    I find that the best way to make the most delicious Reuben omelette is to pay close attention to the layering of your filling. I recommend starting with the swiss cheese so that it melts nicely and binds the other ingredients together. Then I would add the corned beef, followed by the sauerkraut.

    Once it’s time to fold, take it nice and easy. You really don’t want to rush this part, even though our instincts tell us to be swift with our movements. Slow and steady wins the race!

    What You Need to Make a Reuben Omelette

    You can’t make a Reuben omelette without corned beef. Though you could make it with pastrami, either way, you’ll need one of the two! Eggs are a given, of course.

    You’ll also need some sauerkraut, swiss cheese, and Thousand Islands dressing to get the salty, tangy flavors of this recipe. Russian dressing is also an option instead of the Thousand Island dressing.

    I like to serve this omelette with a side of pickle and toasted rye bread if I’m feeling especially hungry that day.

    ingredients to make a decandent reuben omelette

    Ingredients:

    • Large eggs
    • Onion powder
    • Shredded corned beef
    • Sauerkraut
    • Swiss cheese
    • Thousand Islands dressing
    • Cooking oil
    • Salt & pepper

    How To Make a Reuben Omelette

    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. 

    fillings added in the cooked egg

    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. 

    decadent reuben omelette served on a plate

    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 FAQs

    How do you make a Reuben omelette vegetarian/vegan?

    Though meat and cheese are the stars of this recipe, there are always meat alternatives available. Instead of corned beef, you can use seitan or tempeh. You can also find vegan swiss cheese in most grocery stores and many milk alternatives like oat milk.

    Why not add milk to the omelettes?

    Though some would say adding milk to your eggs before whisking makes for beautiful, spongy, and fluffy omelettes, I’d actually beg to differ. Using milk in your omelettes can make them tougher and/or watery. You really don’t need to add anything to the eggs before beating, other than some spices of course!

    reuben omelette

    Reuben Omelette

    Matthew Chin
    If you love a hearty Reuben sandwich, then you’ll love this Reuben omelette. This is a great brunch option when you’re looking to indulge in flavor-packed meat and cheese that’ll leave you feeling satisfied for the rest of the day.
    No ratings yet
    Prep Time 5 mins
    Cook Time 10 mins
    Course Breakfast
    Cuisine American
    Servings 1
    Calories 827 kcal

    Ingredients
      

    • 3 large eggs
    • ½ tsp onion powder
    • cup shredded corned beef
    • 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

    Though you could use slabs of corned beef, I recommend using canned corned beef. Slabs are a little thicker and more suitable for sandwiches, whereas canned corn beef can be easily manipulated.
    Instead of corned beef, you can use seitan or tempeh. You can also find vegan swiss cheese in most grocery stores and many milk alternatives like oat milk!
    Pay close attention to the layering of your filling. I recommend starting with the swiss cheese so that it melts nicely and binds the other ingredients together.
    Once it’s time to fold, take it nice and easy. You really don’t want to rush this part, even though our instincts tell us to be swift with our movements. Slow and steady wins the race!

    Nutrition

    Calories: 827kcalCarbohydrates: 10.4gProtein: 49.5gFat: 65.5gSaturated Fat: 22.3gSugar: 6.5g
    Keyword eggs, omelette
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    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.

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