Reuben Frittata
All of the flavors of a reuben sandwich in a breakfast.
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.