- K&N’s Pastrami Strips – 15 (10 strips chopped; keep 5 strips whole)
- Eggs - 3
- Salt - to taste
- White pepper powder - to taste
- Red chilli flakes - to taste
- Butter - 1 tbsp
- Cheddar cheese slices - 2-3
- Sautéed vegetables - as required
- Thousand Island dressing - as required
- Oil - 1 tbsp
- Cabbage - ½ cup; shredded
- Bell pepper - ½ cup; julienned
- Onion - ½ cup; julienned
- Salt - to taste
- Black pepper powder - ½ tsp
- Lemon juice - 1 tsp
For Sautéed Vegetables:
Thaw K&N’s Pastrami Strips as per instructions on pack. Chop 10 strips, while keeping the remaining 5 whole.
In a bowl add eggs, salt, black pepper powder, red chilli flakes and chopped Pastrami Strips; beat until fluffy.
Heat butter in a pan and add the egg mixture evenly. Allow to cook for 2-3 minutes. Place Pastrami Strips, cheese slices and sautéed vegetables on one side.
Flip one half of the omelette over the other half and let it cook for 4-5 minutes on low flame.
Take off flame and drizzle Thousand Island dressing. Reuben Omelette is ready to serve.
For Sautéed Vegetables:
Heat oil in a pan; add cabbage, bell pepper, onion and sauté for 2-3 minutes. Add salt, black pepper powder and lemon juice and cook for 1-2 minutes.
- Mayonnaise - 1 cup
- Ketchup - 2 tbsp
- Tabasco sauce - 2 tsp
- Garlic - 1½ tbsp; chopped
- Black pepper powder - ½ tsp
- Salt - to taste
- Onion powder - 1 tsp
- Lemon juice - 1 tbsp
Add all the ingredients in a bowl, mix well and set aside.
