Open-Faced Pastrami Omelet on Pumpernickel

Photo: Romulo Yanes; Styling: Kaitlyn Du Ross
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.

Yield:

Serves 4 (serving size: 1 sandwich)

Recipe from

Recipe Time

Hands-on: 15 Minutes
Total: 15 Minutes

Nutritional Information

Calories 246
Fat 11.7 g
Satfat 3 g
Monofat 5.2 g
Polyfat 2.1 g
Protein 17.3 g
Carbohydrate 18.3 g
Fiber 2.7 g
Cholesterol 290 mg
Iron 3.3 mg
Sodium 766 mg
Calcium 86 mg

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

Preparation

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.

Note:

Ruth Cousineau,

June 2013