DH and I both declared it weird. But in an oddly inviting way. It was easy to prepare but I don't know that I'll make it again. I might hijack the cucumber prep for another dish.
Open-Faced Pastrami Omelet on Pumpernickel
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.
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Total: 15 Minutes
- Calories: 246
- Fat: 11.7g
- Saturated fat: 3g
- Monounsaturated fat: 5.2g
- Polyunsaturated fat: 2.1g
- Protein: 17.3g
- Carbohydrate: 18.3g
- Fiber: 2.7g
- Cholesterol: 290mg
- Iron: 3.3mg
- Sodium: 766mg
- Calcium: 86mg
- 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
- 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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