Ingredients
- 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
Directions
- Combine cucumber, mustard, vinegar, horseradish, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a bowl. Let stand 10 minutes, tossing occasionally.
- Combine remaining 1/8 teaspoon salt, 1/4 teaspoon pepper, dill, eggs, pastrami, and onions in a bowl, stirring with a whisk.
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.
