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)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 15 Minutes
Total: 15 Minutes

Nutritional Information

Amount per serving
  • 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

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. 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. 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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Open-Faced Pastrami Omelet on Pumpernickel Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy