Open-Faced Pastrami Omelet on Pumpernickel

open faced pastrami omelet on pumpernickel


  • 1-1/2 cups thinly sliced peeled English cucumber
  • 1 tablespoon whole-grain Dijon mustard
  • 1 tablespoon apple 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, 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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