The Royal Reuben Omelet Food

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THE ROYAL REUBEN OMELET



The Royal Reuben Omelet image

Well, St. Paddy's day was upon us and I was browsing recipes in Just a Pinch and stumbled upon this one that needed adopted. So, I added more goodies to fit my taste. Wow, talk about a "decadent omelet" this is it! Every bite is bursting with Reuben flavor and it is such a satisfying omelet too. I love the Shamrock toast to dip in the Swiss cheese sauce. Yumm

Provided by Kimberly Biegacki @pistachyoo

Categories     Eggs

Number Of Ingredients 17

2 ounce(s) corned beef, (from deli) torn
1/2 cup(s) sauerkraut
3 large eggs
2 tablespoon(s) milk
1 tablespoon(s) unsalted butter
1 bottle(s) thousand island dressing or miracle whip's "secret burger sauce"
- salt & pepper
CHEESE SAUCE AND SHAMROCK TOAST
1 - 2 tablespoon(s) butter
1/4 cup(s) cream or half and half, (approx. give or take a little)
1 tablespoon(s) flour
1/8 - 1/4 teaspoon(s) dry mustard
1/2 cup(s) swiss cheese, shredded (try & get a good strong swiss)
- dark rye or irish soda bread
- shamrock cookie cutter
GARNISH
2 stalk(s) green onion, chopped

Steps:

  • Grill up your sliced corned beef and sauerkraut.
  • If making this for a celebration for St. Paddy's day, go ahead and cut out your Shamrock bread to make toast.
  • Beat your eggs and milk in a bowl with a little salt & pepper. Add to a heated pan w/hot oil and pour in. Now, swirl around a litte so that your omelet cooks evenly. Lift up the edges of egg mixture with spatula to allow uncooked egg to run under. Once it is almost cooked through add your hot corned beef, kraut on top and then squirt on your Thousand Island dressing.
  • Fold over omelet in pan....this is a heavy omelet so use 2 spatulas so that it doesn't tear like mine did. No worries though if it does as you are going to add a swiss cheese sauce on top. Yumm
  • Meanwhile, heat your butter on medium/low heat in a small pan and then add your flour; stir till combined. Then add your 1/4 cup of half and half and continue to stir. Add, your seasonings and shredded Swiss cheese. Whisk till completely melted and is a nice "pour" consistency. If it is too thick add more half & half.
  • Since I live in a town with a few "Irish" folks, I was unable to find any Thousand Island dressing and found an amazing product called "Secret Burger Sauce". On the back of the bottle it reads: "Why go out to a burger joint when you enjoy this bold twist on thousand island flavor at home?." ---This worked perfectly!

REUBEN BRUNCH OMELET



Reuben Brunch Omelet image

Make and share this Reuben Brunch Omelet recipe from Food.com.

Provided by lazyme

Categories     Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

8 large eggs
1 teaspoon caraway seed
1 cup sauerkraut, drained
4 tablespoons margarine
8 swiss cheese slices, thin
3/4 lb corned beef brisket, sliced thin
4 tablespoons thousand island dressing
5 gherkins

Steps:

  • Omelets will be prepared one at a time in omelet or similar pan, so it is a good idea to have oven barely warm to keep prepared omelets in while preparing others.
  • Have corned beef sliced into thin slices, about 12 pieces if possible.
  • Drain sauerkraut through strainer over bowl until very well drained.
  • Discard liquid.
  • Mince one gherkin and add to the thousand island dressing.
  • Break eggs into bowl, add 1/2 cup water and caraway seeds (unless sauerkraut already has caraway in it).
  • Beat eggs until thoroughly blended.
  • Place omelet pan over medium heat.
  • When hot, add 1 tablespoon solid margarine to pan and tilt to coat sides and bottom.
  • Turn heat to medium-high.
  • Pour in one quarter of eggs.
  • Using wide spatula or fork, pull cooked eggs toward center, allowing uncooked part to flow to outside.
  • While top is still moist and creamy, add 2 slices Swiss cheese to one side of omelet, top with 1/4 of the corned beef and then top with 1/4 cup sauerkraut.
  • Fold other side over and immediately remove to serving plate.
  • Keep in barely warm oven while preparing remaining 3 omelets.
  • Wipe pan with paper towels between each omelet.
  • To serve, top each with 1/4 of the dressing and serve one gherkin along side omelet.

THE OMELET BY ALTON BROWN



The Omelet by Alton Brown image

From Food Network's Good Eats: Zen and the Art of Omelet. I remember Alton saying that besides a decent pan, a good silicon spatula was ideal for omelet making. Substitute another favorite fresh herb if you wish;-French tarragon, parsley, chervil, etc. My husband swears by this recipe. Makes one omelet, but there is plenty for two people to share. Here it is, virtually verbatim:

Provided by COOKGIRl

Categories     Breakfast

Time 15m

Yield 1 omelet

Number Of Ingredients 5

3 eggs, unshelled, warmed in hot water for 5 minutes
1 pinch salt
1 teaspoon room temperature butter, plus
1/2 teaspoon butter (for finishing omelet)
1/2 teaspoon chopped fresh chives

Steps:

  • Crack warm eggs into bowl, add salt, and blend with fork.
  • Heat a 10-inch non-stick aluminum pan over medium-high heat. Once pan is hot add butter and brush around surface of pan using a pastry brush.
  • Pour the eggs into center of pan and stir vigorously with spatula for 5 seconds. As soon as a semi-solid mass begins to form, lift pan and move around until the excess liquid pours off into pan.
  • Using your spatula move around the edge of the egg mixture to help shape into a circle and to loosen edge. Let omelet sit in pan for 10 seconds *without* touching.
  • Shake pan to loosen the omelet from the pan. Lift up the far edge of one side of the omelete and snap it back toward you. Using your spatula, fold over 1/3 of the omelet. Slide omelet onto plate and fold both edges of the omelet in so they meet in the center.
  • Coat with remaining butter and sprinkle with fresh herb(s) of choice if desired. Serve immediately.

Nutrition Facts : Calories 265.1, Fat 20, SaturatedFat 8.3, Cholesterol 573.1, Sodium 418.2, Carbohydrate 1.1, Sugar 0.6, Protein 18.9

REUBEN CASSEROLE



Reuben Casserole image

This tastes just exactly like a Reuben Sandwich but much easier! You can even make ahead and reheat or put in refrigerator and bake just before serving! This is so good!!!! Also a great potluck dish.

Provided by Karen B

Categories     One Dish Meal

Time 1h

Yield 8 serving(s)

Number Of Ingredients 7

1 loaf rye bread (toast lightly & cut into cubes)
1 (16 ounce) can sauerkraut, drained
1 1/2 cups swiss cheese, shredded
1 cup mayonnaise
1/2 cup Russian salad dressing
2 cups corned beef, cut into small pieces
1/2 cup butter, melted (optional)

Steps:

  • Put half of the rye bread cubes into a greased 15 x 10 Pyrex.
  • Top with the sauerkraut.
  • Mix the mayo and Russian dressing together and spoon half on top the sauerkraut.
  • Top with 1 cup of the Swiss cheese.
  • Top with the corned beef.
  • Top with the rest of the Mayo/dressing mix.
  • Lastly, top with the remainder of the bread cubes and the remainder of the Swiss cheese.
  • Drizzle the melted butter over all.
  • Cover with foil and bake at 350 degrees for 40 minutes.
  • Uncover and bake an additional 10 minutes.
  • Serve hot -- Enjoy!

Nutrition Facts : Calories 266.5, Fat 11.3, SaturatedFat 4.3, Cholesterol 18.6, Sodium 923.4, Carbohydrate 31.7, Fiber 4.6, Sugar 5.9, Protein 10.2

ONION OMELET FROM THE TICINO



Onion Omelet from the Ticino image

Make and share this Onion Omelet from the Ticino recipe from Food.com.

Provided by morgainegeiser

Categories     Breakfast

Time 15m

Yield 2-3 serving(s)

Number Of Ingredients 6

1/2 cup butter
2 tablespoons olive oil
1 lb onion, minced
salt
pepper
6 eggs, beaten

Steps:

  • Heat the butter and olive oil together in the skillet. Add the onions and cook until they are soft and golden.
  • Season with salt and pepper to taste.
  • Stir in the eggs. Cook over low heat until the omelet is golden on the top side.
  • Turn and cook on the other side until it, too, is golden brown.

Nutrition Facts : Calories 831.5, Fat 74, SaturatedFat 35.8, Cholesterol 680, Sodium 627.5, Carbohydrate 22.3, Fiber 3.9, Sugar 10.2, Protein 21.8

HAM AND CHEESE OMELET ROLL



Ham and Cheese Omelet Roll image

Make and share this Ham and Cheese Omelet Roll recipe from Food.com.

Provided by southern chef in lo

Categories     Breakfast

Time 45m

Yield 12 serving(s)

Number Of Ingredients 9

4 ounces cream cheese, softened
3/4 cup milk
2 tablespoons all-purpose flour
1/4 teaspoon salt
12 eggs
2 tablespoons Dijon mustard
2 1/4 cups shredded cheddar cheese or 2 1/4 cups shredded swiss cheese, divided
2 cups finely chopped cooked ham
1/2 cup thinly sliced green onion

Steps:

  • Line the bottom and sides of a greased 15x10x1-inch baking pan with parchment paper; grease the paper and set aside.
  • In a small mixing bowl, beat cream cheese and milk until smooth.
  • Add flour and salt; mix until combined.
  • In a large mixing bowl, beat the eggs until blended.
  • Add the cream cheese mixture; mix well and pour into prepared pan.
  • Bake at 375°F oven for 30-35 minutes or until eggs or puffed and set.
  • Remove from oven.
  • Immediately spread with mustard and sprinkle with 1 cup of cheese.
  • Sprinkle with ham, onions and 1 more cup of cheese.
  • Roll up the omelet from a short side.
  • Peeling parchment paper away while rolling, sprinkle top of roll with remaining cheese and bake 3 to 4 minutes longer, or until cheese is melted.

THE REAL REUBEN



The Real Reuben image

Dark pumpernickel rye, heaped corned beef, drained sauerkraut and imported Swiss cheese make this sandwich something special.

Provided by ALDO1938

Categories     Main Dish Recipes     Sandwich Recipes     Beef

Time 8m

Yield 1

Number Of Ingredients 5

2 slices dark rye bread
¼ pound thinly sliced corned beef
3 ounces sauerkraut, drained
2 slices Swiss cheese
¼ cup thousand island dressing

Steps:

  • Place bread on baking sheet or broiling pan. Layer corned beef, sauerkraut and cheese on top of bread slices.
  • Broil on high heat for 3 to 4 minutes, until cheese has melted. Serve hot with Thousand Island dressing.

Nutrition Facts : Calories 873.6 calories, Carbohydrate 52.8 g, Cholesterol 151.8 mg, Fat 58.7 g, Fiber 5.9 g, Protein 36 g, SaturatedFat 19.8 g, Sodium 2716.2 mg, Sugar 17.3 g

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