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!
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:
- 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.
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 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
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
Here are a few other recipes you might enjoy!
- Omelette Bites
- Hash Brown Omelette
- Mexican Omelette
- Air Fryer Frittata
- Egg Tortilla
- Kale Scrambled Eggs
- Chilaquiles Scrambled Eggs
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.