INGREDIENTS

INSTRUCTIONS

* 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.
1. Break eggs into bowl, add 1/2 cup water and caraway seeds (unless
sauerkraut already has caraway in it). Beat eggs until thoroughly blended.
2. 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.
Recipe By     : Jo Anne Merrill
From: Emory!rahul.Net!watson@sunshine.Edate: Wed, 23 Mar 1994 12:16:44
~0800 (
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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