Sometimes I get writer’s block when it comes to recipes. This past week it was for my breakfasts. I knew what I wanted to make for lunches, and dinners during the week were pretty easy, but breakfasts were a stumper. I wasn’t feeling like eating anything sweet, and I knew I didn’t want anything too difficult to make, so I was stumped. Then I saw that deli corned beef was on sale. I thought about doing something around the idea of corned beef hash, but I had this odd flash of brilliance and realized that I could make a reuben, only in frittata form. I even had some leftover shredded Swiss from…some random thing I made recently. I wasn’t entirely sure how it would work to combine sauerkraut and eggs, but as it turns out, it was surprisingly good!
Like you do with most frittatas, start by setting your oven to broil and moving a rack up to the top. Then melt two tablespoons of butter in a non-stick skillet over medium heat. While the butter melts, cut up 1/4 pound of thinly-sliced deli corned beef into 1″ squares. Peel the pieces apart as much as you can so they don’t stick together in the pan. Sprinkle the beef slices over the butter and spread them out in the pan, almost making a crust on the bottom. Fry that for about as long as it takes you to crack ten eggs into a medium bowl and beat them with a whisk. Pour the eggs over the beef in the pan, being careful to move the beef around if needed so that it’s evenly distributed throughout. Sprinkle 1/2 teaspoon of caraway seeds and some black pepper evenly over the frittata and let it continue to cook until the sides and bottom are set and the top is mostly set. At that point, add 1/4 cup of drained and packed sauerkraut by evenly distributing it around the frittata.
Once the sauerkraut has been added, sprinkle one cup of shredded Swiss cheese over the top of the frittata. If your skillet has a plastic handle, wrap it in a few layers of aluminum foil, then stick the skillet in the oven on the top rack. Cook for 2-3 minutes, until the cheese is melted and starts to get some golden brown spots on it.
Before serving, mix together a tablespoon of mayonnaise and a tablespoon of sugar-free ketchup in a small bowl or ramekin, then drizzle it over the top of the entire frittata. If you’re making this ahead of time, you can choose to drizzle it over each piece after reheating it, or do what I did and drizzle the whole thing before serving. It reheated just fine and would work either way.
Reuben Frittata
Ingredients
- 2 tbsp butter
- 1/4 pound thinly-sliced deli corned beef
- 10 large eggs
- 1/2 tsp caraway seeds
- black pepper to taste
- 1/4 cup sauerkraut drained and packed
- 1 cup shredded Swiss cheese
- 1 tbsp mayonnaise
- 1 tbsp sugar free ketchup
Instructions
- Set your oven to broil and move an oven rack to the top position.
- Over medium heat, melt the butter in a non-stick skillet. While the butter melts, cut your corned beef into 1-inch squares. When the butter is melted and foamy, sprinkle the squares of corned beef evenly over the bottom of the skillet.
- Allow the beef to cook while you beat the eggs in a large bowl. Pour the eggs over the beef in the skillet, and use a spatula to spread the beef around again if it clumped up.
- Sprinkle the eggs with the caraway seeds and pepper, and continue to cook until the sides are set. Sprinkle the sauerkraut evenly over the eggs. Once the sides are set and the top is mostly set, turn off the heat and sprinkle the cheese over the eggs.
- If the handle of your skillet is plastic, wrap it in a few layers of aluminum foil. Put the skillet into the oven on the top rack and broil until the cheese is melted and begins to get golden brown spots. Remove from the oven and place on a heat-safe surface.
- Mix together the mayonnaise and ketchup and use a fork to drizzle it over the surface of the frittata. You can do this right after reheating if you're not planning to serve it right away.
- Macros per serving: 268 calories, 1 gram net carbs, 19 grams protein, 21 grams fat.
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