Open-Faced Pastrami Omelet on Pumpernickel |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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What Makes It Great: The old-school deli-shop flavors of pumpernickel, pastrami, horseradish, and whole-grain mustard are irresistible-in a package much lighter than a full deli pileup. Ingredients:
1 1/2 cups thinly sliced peeled english cucumber |
1 tablespoon whole-grain dijon mustard |
1 tablespoon cider vinegar |
1/2 teaspoon prepared horseradish |
1/4 teaspoon salt, divided |
3/8 teaspoon freshly ground black pepper, divided |
2 tablespoons chopped fresh dill |
6 large eggs, lightly beaten |
3 ounces chopped pastrami |
3 green onions, thinly sliced |
2 teaspoons olive oil |
4 large bibb lettuce leaves |
4 (1-ounce) slices pumpernickel bread, toasted |
Directions:
1. Combine cucumber, mustard, vinegar, horseradish, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a bowl. Let stand 10 minutes, tossing occasionally.
2. Combine remaining 1/8 teaspoon salt, remaining 1/4 teaspoon pepper, dill, eggs, pastrami, and onions in a bowl, stirring with a whisk.
3. Heat a medium nonstick skillet over medium heat. Add oil to pan; swirl to coat. Add egg mixture to pan; cook 2 minutes. Cover, reduce heat to low, and cook 8 minutes or until set. Cut into 4 wedges. Place 1 lettuce leaf on each bread slice; top with 1 omelet piece and 1/4 cup cucumber mixture.
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